Harissa

From Diana Neal

This sauce goes well with Spicy Moroccan Cigars.

12 dried chile peppers
4 garlic cloves minced
1/2 cup extra virgin olive oil
1 teaspoon salt
2 teaspoons cumin

Seed and slice peppers, place in a bowl with warm water for 30 minutes. Drain and squeeze out moisture. Toss all ingredients into a blender and whirl until smooth.