Harissa

Ingredients:

500 g	Red hot peppers, without seeds
3/4 cup	Olive oil
2 Tbs.	Salt

Instructions:

In a bowl, put peppers and cover them with boiling water.
Let soak 15 to 20 minutes, until the peppers get soft.
Dry them, and put them in a food processor with 1/2 cup of the water in which they soaked.
Mix until you obtain a homogenous mixture.
Add, while mixing, the oil and salt.
Put in sterilized jars.
Cover the preparation with a thin layer of olive oil, then seal the jars and put them in the fridge.

Yield: about 500 ml

Schwartz, Oded. Les Conserves. Sélection Reader's Digest, Montréal, 1997, p. 115.