Harissa
From Ottolenghi in The Guardian

Use preserved lemon or rose petals and rose water here: the lemon will make the end result more astringent, whereas the rose softens the kick a little. Makes one small jar, which will keep in the fridge for at least a couple of weeks.

5 large red chiles (fresh)
1 large dried ancho chile
2 dried chipotle chiles
2 tsp urfa chile flakes (or ½ tsp regular chile flakes)
½ tsp cumin seeds, toasted and crushed
½ tsp caraway seeds, toasted and crushed
1 garlic clove, peeled and crushed
1½ tsp sherry vinegar
2 tbsp sunflower oil
Salt
¾ tsp finely chopped preserved lemon skin, or ½ tsp rose petals and ¼ tsp rose water
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Heat the oven to 220C/425F/gas mark 7. Put the fresh chiles on a small baking tray and roast for 10 minutes, until soft and the skin is blistering. Remove, tip into a small bowl and cover with cling-film. When cool, peel the chiles and discard their skin, then put the flesh and seeds in the small bowl of a food processor.

Meanwhile, put the ancho and chipotles in a small bowl, cover with boiling water, set aside for half an hour, then remove and discard the stalks and seeds. Add the chile flesh to the food processor with the urfa chile, cumin, caraway, garlic, vinegar, oil, an eighth of a teaspoon of salt and the preserved lemon or rose petals and water. Blitz to a smooth paste (you may need to scrape down the bowl a few times), transfer to a clean jar, seal and refrigerate.