You can get 'em online if you absolutely have to have 'em:
http://www.thespicehouse.com/categor...ype_Chiles.php

I keep a small variety of dried chiles on hand 'cause I like the depth
you get with a mix. It's not necessary, however...

susan

Melissa wrote:
> I'm planning on making harissa using Paula Wolfert's recipe in
> Mediterranean Cooking (see below), and it calls for three kinds of
> dried chilies: anchos, New Mexican and guajillos. My grocery store,
> which serves a largely Mexican population, had anchos and guajillos, no
> problem, but I couldn't find "New Mexican" chilies. Is there another
> name for these? Should I just use more anchos or guajillos (which?).
>
> TIA,
> Melissa
>
> HARISSA HOT CHILI PASTE (TUNISIA)
>
> Yield: 1/4 cup
>
> 3 ounces mild and hot chilies, dried
> mixture of anchos, New Mexican and, guajillos
> 1 clove garlic, crushed with salt
> 1/4 teaspoon salt, for above
> 1 teaspoon coriander, ground
> 1 teaspoon caraway seed, ground
> 1 red bell pepper, roasted
> 1 teaspoon fine sea salt
> Olive oil
>
>
> Stem, seed and break up chilies. Place in a bowl and pour over boiling
> water. Cover and let stand 30 minutes. Drain; wrap in
> cheesecloth and press out excesss moisture. Do the same for the red
> bell pepper. Grind chilies in food processor with garlic
> spices, red bell pepper, and salt. Add enough oil to make a thick
> paste. Pack the mixture in a small dry jar; cover the harissa
> with a thin layer of oil, close and keep refrigerated. Will keep 2 to 3
> weeks in the refrigerator with a thin layer of oil.
>
>
> Serve at the table as an accompaniment to meat or fish, the heighten
> the flavor of salads, or as an accompaniment to Tunisian
> couscous: Combine 4 teaspoons harissa paste, 4 teaspoons water, 2
> teaspoon olive oil, and 1 or 2 teaspoons fresh lemon juice in a small
> bowl and blend well.
>