Jalapeno Harissa

Directions

1. 1
   Using a grill pan, blacken the skins of all of the chili's. Once complete, place them in a bowl, and cover with cling film. Leave to cool for 30mins.
2. 2
   Put the coriander seeds and cardamom seeds into a pan, and toast them gently. When you can smell the spices perfume your kitchen, remove the pan from the heat.
3. 3
   Put the garlic into a pestle & mortar, and crush down to a paste.
4. 4
   De-skin and de-seed the chili's (optional) and chop finely. Add to the garlic spice mixture, and bash the life out of it.
5. 5
   Put it into a nice jar and cover. Will keep in the fridge for two weeks.