Harissa Sauce (African Hot Sauce)

4 to 9 dried dried Cayan Peppers (according to level of heat you want)

2 Garlic cloves, minced

1/4 teaspoon cloves, minced

1/2 teaspoon coarse sea salt

1 teaspoon ground cumin

1/2 cup extra virgin olive oil

Seed the peppers and cut them into strips. Place them in a bowl, cover with warm water, and soak until they turn soft.

Drain them and squeeze out the excess water. Place the peppers in a blender along with the remaining ingredients and grind to a paste.

Place in a small glass jar and cover with a thin layer of olive oil and seal tightly.

Refrigerate for up to four weeks.

Makes about half a cup.