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Harissa is a Tunisian chili paste and is commonly used in the Maghreb region to season stews and other dishes. Depending on the type of chili the paste can be very hot!

Ingredients
1 tbsp coriander seeds

1 tbsp caraway seeds

2 tsp cumin seeds

200g red chili peppers, roughly chopped

1 small red bell pepper, roughly chopped

1 garlic bulb, peeled and roughly chopped

1/2 a bunch of fresh coriander, roughly chopped

1 tbsp dried mint

1 tbsp salt

olive oil

Method
Roast coriander, caraway, and cumin seed in a dry pan for about 2 minutes and ground in a pestle and mortar. (The smell of this will be incredibly fragrant!)
Put the ground spices, all the other ingredients, and about 2-3 tbsps of olive oil in a mixer or food processor. Blend until you get a thick paste. Fill into a sterilized jar and put a bit of olive oil on top to prevent drying-out. Keep in the fridge.

Note: You could also use dried chili peppers. Just let them soak in warm water for about 20-30 minutes and discard the water before blending.