Harrisa Paste

 " This famous pungent sauce from North Africa is made from fresh hot red chilies and is a must for hot sauce aficionados. It is used as a condiment or as a dip to accompany couscous.

Serve with Moroccan couscous with Vegetable Sauce or with Middle Eastern Round Breads (Pita) and a selection of Middle Eastern mezze (entrees). "

225 g fresh hot red chilies or if you use dry one soak them in the warm water for 2-3 hour. 
1/2 teaspoon   asafoetida powder
 1 teaspoon  ground caraway seeds
 salt to taste
11/2 teaspoons  ground black pepper
11/2 teaspoons  ground cumin
1 teaspoon  ground coriander
 4-5 Garlic Pods
2-3 tsp olive oil

• Place the chilies in a blender or food processor. Process until coarsely ground. Add the remaining ingredients except the olive oil and process until almost smooth. Store the sauce in a small jar and top with a thin layer of olive oil. Refrigerate until required