Homemade Harissa

Directions

1. 1
   In a blender, puree the chiles with the water and salt until as smooth as possible; the seeds will remain whole.
2. 2
   Heat the olive oil in a medium sauce-pan.
3. 3
   Add the chile puree and cook over moderately low heat, stirring occasionally, until the liquid is evaporated and the oil separates, about 25 minutes.
4. 4
   Let cool, then transfer to a jar.