Making your own harissa paste is so easy and tastes better than supermarket own version by miles. This accompanies my Moroccan meatball feast and harissa chicken recipes. I use fresh red chillies rather than dried ones as they are less pungent and don't over power the other flavours.
Preheat the oven 120 C / Gas 1/2. Wash in hot soapy water. Rinse well then cover with hot boiling water and leave for 20 minutes. Using tongs place the jar, still wet, in the oven on a baking tray for 30 minutes. Then switch off oven and leave to cool.