Hot, smokey and spicy.
Remove stalks and seeds from chilies. If they are very small, like mine were, remove as much as possible. Harissa will be smoother and milder if seeds are removed.
Place chilies in food processor or blender (use smaller bowl if you have it).
Toast dry spices in a hot pan for a minute or two*, just until they release their smell. Shake the pan in a process to prevent spices from burning and to feel like a proper chef.
Grind spices to powder in mortar or spice/coffee grinder. Don't attempt to do this in larger blenders - it won't work.
Add ground spices, garlic and salt to food processor and pulce once of twice.
Gradually add olive oil, and pulse more, scraping the bowl of food processor if necessary, until you have a smooth(ish) paste.
Place harissa in a clean jar and top with olive oil so it covers the surface completely. Store in refrigerator and top with oil every time you take some out.
*Don't skip this step. Dry toasting whole spices releases aromatic oils in them, making it easier to grind them and resulting in deeper flavour and lovely smell.