1 teaspoon ground caraway
2 tablespoons cayenne pepper
1 tablespoon ground cumin
1 clove garlic
1/2 teaspoon salt
1/4 cup olive oil or low-fat Italian salad dressing

Mix the dry spices in a small refrigerator container. Peel the garlic clove and press it through a garlic press into the dry spices. Add the oil or salad dressing and mix well. Store covered in refrigerator. Very hot!

Yield: About 1/4 cup

Note: A little Harissa goes a long way! Stir in a tiny bit while you cook, and taste before adding any more. Or let each person mix a little dab into their own portion of any stew or soup — vegetable, bean or seafood. Be sure to caution anyone who is not familiar with Harissa. The Harissa will keep indefinitely in a closed container in your refrigerator.