The Essential Harissa

Directions

1. 1
   Roughly chop the chiles, then cover with boiling water and soak for 1 hour.
2. 2
   Drain chiles, place in a food processor and add the mint, spices, garlic and only 1 Tbsp of the olive oil and 1/2 tsp salt.
3. 3
   Process for 20 seconds, scrape down the side of the bowl, then process for another 30 seconds.
4. 4
   Add 2 Tbsp of the oil and process again.
5. 5
   Repeat and process until a thick paste forms.
6. 6
   Spoon the paste into a clean jar (see Note), cover with a thin layer of olive oil and seal.
7. 7
   NOTE: To prepare the storage jar, preheat the oven to very slow (120F).
8. 8
   Wash the jar and lid in hot soapy water and rinse in hot water.
9. 9
   Put jar in the over for 20 minutes or till fully dry.
10. 10
    Do NOT dry with a tea towel.
11. 11
    This hot pepper sauce will kep in the fridge for up to six months.