Here is one recipe for Harissa - but it's not the one I spotted the other day that recommended Scotch Bonnets as the chillies - which scared me a little.

Harissa keeps well in the fridge, but be sure to cover it with a little olive oil to keep it from being exposed to the air.
Ingredients
250g/9oz long, fresh red chillies
sea salt
3 heaped tsp caraway seeds, ground
3 heaped tsp cumin seeds, ground
1 tsp black cumin seeds, ground (optional)
4 cloves garlic
100g/3½oz piquillo peppers, or roasted and peeled red bell pepper
2 tsp tomato purée
2 tsp red wine vinegar
4 tbsp olive oil
2 level tsp smoked paprika



Method
1. Remove the tops of the chillies, then slice in half lengthways. Lay each chilli on a chopping board, cut-side up, and gently scrape away the seeds with a teaspoon and discard.
2. Blend the chillies in a food processor with a pinch of salt, half of each of the spice seeds and the garlic cloves until smooth.
3. Add the peppers, the rest of the spice seeds, the tomato purée and vinegar, and blend again until very smooth. Transfer to a mixing bowl.
4. Now add the olive oil. Sprinkle the paprika on top of the oil and stir in. Taste and season, if necessary, with more salt to balance out the vinegar.