Harissa is imported from North Africa in cans and tubes. Dea brand is my favorite but you can also make it yourself.
Ingredients
1 ounce dried hot red chili peppers
1 teaspoon caraway seed
½ teaspoon cumin seed
½ teaspoon coriander seed
2 garlic cloves, peeled
¼ teaspoon salt
1 tablespoon water
4 tablespoons olive oil
Instructions
Wear rubber gloves.
Place the dried peppers in a bowl and pour on hot water to cover. Let soak at least 1 hour. Meanwhile, grind the spices together in a spice mill.
Drain the peppers, pat dry with paper towels, and chop. Then grind or mash together with the garlic, spices, and salt in a spice mill or mortar and pestle until you have a thick paste. Add the water and 3 tablespoons of the olive oil, mix well, and transfer to a jar. Spoon the remaining olive oil over the top, cover tightly, and refrigerate. It keeps for months.
Recipe by Columbine Kitchen at https://columbinekitchen.com/?p=1887