Chile Harissa-I love hot sauce!
Fresh Chile Harissa10-12 fresh red ripe chiles: cayenne, jalapeno and serrano
1 tbl ground cumin
1 scant tbl ground coriander
juice of 1 lemon
1/3- 1/2 c olive oil
4 cloves fresh garlic, smashed
2 tbl tomato paste
1/2 tsp sea salt
Cut off the stem end and slit each chile with a sharp knife down the length. Carefully scrape out the seeds and the ribs connecting the seeds to the wall of the chile. This is where the majority of the heat comes from. Discard the seeds. Cut each chile into a few pieces.
Combine everything in a blender with 1/3 c olive oil. Blend in pulses, stopping often to scrape down the sides. Only add enough olive oil to make everything blend smoothly. Taste for salt. Let chill in the fridge for a few days before serving.