Harissa

Ingredients

• 4 (115 g) ounces dried chilies, soaked overnight

• 8 cloves garlic, chopped
• 1/2 tablespoon ground coriander
• 1 tablespoon ground caraway
• 2 tablespoons mint, chopped
• 2 tablespoons cilantro leaves, chopped
• 1 tablespoon fresh parsley leaves, chopped
• 1/2 tablespoon rock salt
• 1 tablespoon tomato puree
• 1 tablespoon sugar
• 2 tablespoons extra-virgin olive oil

Directions

1. 1

   Simmer the chilies for 2 minutes in a little water and soak for 1 hour.

2. 2

   Drain.

3. 3

   Blend with all the remaining ingredients in a food processor until smooth.

4. 4

   Pass through a sieve to remove any lurking chili seeds.

5. 5

   Put in a sterilised glass jar, dribble extra olive oil over the surface to create an airtight seal.

6. 6

   Refrigerate.