If you like making your hot sauces, then this should be one to try, Its Harissa from the North African Countries of Morocco, Algeria and Tunisia. Its a very common condiment that's used in a wide range of dishes from these Countries, its spicy but with a lot of smoky flavor from the dried chilies and toasted spices. Try it as you would any other hot sauce.
10-12 dried Chile de Arbol or Ancho Chilies
3 cloves garlic
1 teaspoon caraway seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 cup olive oil
1. Soak the dry chilies in warm water for about 30 minutes to rehydrate and soften them.
2. toast the seeds in a hot dry saute pan for a few minutes till they just start to smoke.
3. Blend all ingredients in a blender till smooth.
Store refrigerated in small jars with a layer of olive oil on top of the paste.