Harrissa recipe
Guys, this one's a favorite, not American, not Mexican but Moroccan.
and be Very Careful.
It's called Harrissa, and it is quite potent.
Take 50 grams (770 grains) of dried "birds-eye" chilies. Put in a cup, and pour over just enough boiling water to cover.
Put 2 cloves garlic, about 20 mint leaves, and an equivalent quantity of coriander into a blender and blend.
When the chilies are swelled, put them in the blender with the other stuff, holding the water aside.
Add a tablespoon of salt and blend, add the drained chili water until it makes a paste (most of the water will go back in).
Place in a small jar and add a 1/2" layer of olive oil to seal it.
Leave refrigerated 24 hours before use.
Will keep just about for ever I think.