Rose Harissa! Divinely delicious.

I recently received a beautiful gift with dried, edible roses as part of it.  I have found that I have been using the dried roses in so many ways, it is worth it to secure a source.  Rachel Thoo is a most amazing source with her beautiful website with fantastic instructional videos on fermentation, gardening, cooking, etc.  Homemade with Rachel is an invaluable resource. 

http://www.homemadewithrachel.ca/

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.