A classic Middle Eastern condiment paste.
Red New Mexico peppers work nicely. Use whatever chiles you can find -- you won't be able to get ahold of the Nabeul and Gabes peppers that are commonly used in Tunisia, anyway. But choose peppers with a very moderate heat. You may use fresh peppers if you wish -- steam or roast them first, and remove seeds. If using fresh peppers, then for the water, just use tap water in place of the soaking water. Optional: add a few sun-dried tomatoes, rehydrated.