...or North African hot chilli paste.
So, you still have some chillies on your plants and don't know what to do with them? Harissa is a good way to use up a lot of them. It is also a very versatile paste. Can be used just to dunk a good piece of bread in (if you like a hot dip). Or with some grilled meats, or put in stews or in couscous, pasta, etc.
There are heaps of recipes for this paste on the internet. I changed things around a bit, so that I would get a mild paste.
Throw the following in a blender:
250g chopped chillies (I took out the seeds and membrane)
1 head of garlic (peeled and roughly chopped)
1 Tbsp ground coriander
1 Tbsp ground caraway seeds
1 Tbsp salt
a handful of parsley (traditionally coriander, but I didn't have any in the garden)
a small handful of mint
1 roughly chopped sweet capsicum
1 big handful of roughly chopped tomatoes
(the last two ingredients are only there to make the paste milder)