Harissa

• 1 pint spicy red chiles, chopped in a food processor
• 1 heaping tablespoon kosher salt
• Olive oil

Combine the chiles and salt and put in a clean 1-quart ceramic bowl. Let ferment at room temperature, uncovered, for 1 week, stirring every other day. Add enough oil to cover the surface of the mixture to prevent oxidation, then cover the bowl and refrigerate. The harissa can be kept in an airtight con