Harissa

Caution: if you like spicy sauces, chutneys, salsas etc. you have been forewarned, this is an addictive North African condiment and you will be hooked. If you find yourself checking to see how much you have remaining, and planning you next batch so that you never run out, don't blame us. We warned you.

8 chilies
4 cloves garlic crushed
1 tsp. salt
2 tsp. caraway seeds
1 tsp. coriander seeds
1 tsp. cumin seeds
a large bunch of mint, chopped
1/2 cup Olive Oil
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Chop the chilies, garlic and salt together to form a paste and transfer to a bowl
Grind spices in a spice grinder (Spice grinder? Yes, spice grinder. We use a spare coffee grinder that we use just for this purpose (Thanks Cheri). Don't use your regular coffee grinder, you'll be bummed. Get a spare cheap grinder, you won't use it all that often so no need to go for the super-duper Krups model, Black&Decker will do).
Add the spices to the chilies and add chopped mint.
Whisk in the Olive Oil, transfer to a jar and store in fridge. The flavor is better the second day, and the mixture will last longer than it will take to finish it if you keep it covered with oil. We brushed this over top of a roasted vegetable pizza after baking and it was awesome. But we don't think you'll have any problem finding uses.