Moroccan Harissa

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   1. In a small bowl or pot, cover chili peppers or flakes with boiling water and let soak 30 minutes. Drain. If using whole chilies, remove stems and seeds.

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   2. Transfer to blender or small food processor. Add vinegar, garlic, salt, paprika, sugar and pepper, and blend well to finely chop chilies. Add oil, and blend to emulsify.

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   3. Taste and adjust seasoning with vinegar, salt and pepper; harissa should be quite spicy and thin enough to pour. Serve immediately or refrigerate, tightly covered, up to 1 week.

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