How about some home-made harissa. I made some using the recipe below last week. I also added one roasted pepper from a jar, reserved the seeds and membranes from the chillis and blitzed some in at the end until I felt the heat was right. Bloody lovely and goes very well with grilled meats. Good in sandwiches, wraps and couscous as well or when you want to pep up a stew or something.
12 fresh red chili peppers, stems and seeds removed (or 24 dried ones, presoaked in hot water for 1 hour and drained)
5 garlic cloves
1/2 cup olive oil
Salt, to taste
1/2 teaspoon ground cumin
1 teaspoon ground coriander
Blend the chili peppers, garlic, and olive oil in a food processor until smooth.
Season the harissa paste with salt, cumin, and coriander. Transfer to a jar and top with a layer of olive oil. It'll keep in the fridge for up to 6 weeks.