Today I made my fourth ever (and biggest) batch of harissa based on this recipe, but I copied others and added some black pepper. I also used a LOT more garlic, plus added a yellow onion. To add sweetness, and to feed the fermenting bacteria, I added two frozen Raja Puri bananas. I used about 4 dozen "Filipino Mexican Tree Peppers" so this batch will be HOT! I used my Ninja blender to puree it all.

http://mideastfood.about.com/od/dipsandsauces/r/harissa.htm