Stem Seed and break up chilies. Place in a bowl and pour over boiling water. Cover and let stand 30 minutes. Drain; wrap in cheese cloth and press out excess moisture.
Do the same for the red Bell Pepper.
Grind chilies in food processor with garlic spices, red bell pepper, and salt. Add enough oil to make a thick paste.
Pack the mixture in a small dry jar; cover the harissa with a thin layer of oil, cover with a lid and keep refrigerated. Will keep 2 to 3 weeks in the refrigerator with a thin layer of oil.
Serve at the table as an accompaniment to meat or fish, the heighten the flavor of salads, or as an accompaniment to Tunisian couscous:
Combine 4 teaspoons harissa paste, 4 teaspoons water, 2 teaspoon olive oil, and 1 or 2 teaspoons fresh lemon juice in a small bowl and blend well makes 1/4 cup.
The owner of this pot de creme cup describes it as being from the Napoleon III era from the Sevres factory in France