In the interim, if you can't find edible roses easily, try the teas section in an Asian grocery store.
Rose Harissa
3-5 red peppers, halved and seeded
4-8 (make it as spicy or as mild as you like) chilies
5-7 garlic cloves
4+ tbs olive oil, with extra for topping jar
4-8 tbs dried or fresh edible rose petals (http://www.homemadewithrachel.ca/)
1 tsp sea salt, to tastes
up to 1/2 tsp rose or orange blossom water (I found that the orange blossom water was a milder flavour that matched better)
Preheat oven to 250ºF (120ºC).
Place peppers and chilies cut side down on a lined baking sheet with the garlic cloves and a good drizzle of olive oil. Roast for about an hour. The peppers should not be blackened, just softer. Remove from the oven and let cool.
Place all ingredients in a food processor and purée.
In a medium saucepan, heat some olive oil and add the puréed mixture. Cook until the moisture has evaporated, stirring.
Place harissa in a clean, sterile jar, with room to top with olive oil. Refrigerate and enjoy on pasta, steaks, toast, dips, etc, for at least a month.
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