Harissa

Name: Harissa
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

8 ingredients

6 steps

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

Directions

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.