Harissa

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 250 g small fresh chili peppers or 250 g dried small red chilies
• 1 head garlic, peeled
• 4 teaspoons caraway seeds
• 4 teaspoons dried coriander
• 4 teaspoons dried mint
• 4 tablespoons chopped fresh coriander (cilantro)
• 65 ml olive oil
• salt

Recipe

• 1 remove stems and seeds from chillies-if using dried chillies, soak in water for 1 hour.
• 2 drain.
• 3 process the chillies with garlic, seeds and herbs until finely chopped.
• 4 with motor running, gradually add the oil to form a thick paste.
• 5 season to taste with salt.
• 6 store in a glass jar in the fridge-covering with a new thin layer of oil after every use, or freeze, covered, in ice-cube containers for later use.