Harissa

Directions

1. 1
   Cover the chilies with boiling water and soak for 10 minutes.
2. 2
   Drain and roughly chop.
3. 3
   Put them in a food processor and add the mint, coriander, cumin, garlic, 1 tablespoon of the olive oil, and 1/2 teaspoon salt.
4. 4
   Process for 20 seconds, scrape down the side of the bowl, then process for another 30 seconds.
5. 5
   With the motor running, gradually add the remaining oil, scraping down the side of the bowl when necessary.
6. 6
   Spoon the paste into a very clean, warm jar; cover with a thin layer of olive oil and seal.
7. 7
   Harissa will keep in the refrigerator for up to 1 month.