Harissa is a popular middle eastern condiment and in Morocco they use both a spicy variety, which is this one, and a milder variety using red capsicums. And when I say this is spicy what I mean is it is HOT!!
65 g Dried Chillies Stems Removed
1 Tbs Dried Mint
1 Tbs Ground Coriander
1 Tbs Ground Cumin
1 Tsp Ground Caraway Seeds
6 Cloves Garlic
100 ml Olive Oil
1/2 Tsp Salt
Prepare and sterilise a 600 ml jar.
Roughly chop the chillies then cover with boiling water and soak for 1 hour.
Drain and put them in a food processor with the mint, spices, garlic, 1 tablespoon of oil and salt.
Process for 30 seconds, stop scrape down the sides then process for another 30 seconds and scrape down again.
Then with the motor running gradually add the remaining oil scraping down the sides as required.
Spoon the paste into your jar and cover with a thin layer of olive oil. Label (you do not want to get this mixed up with anything) and date then store in the fridge for up to 6 months.