HARISSA (North African Spicy Condiment)

HARISSA

125 g dried red chillies

1 Tbsp dried mint

1 Tbsp ground coriander

1 Tbsp ground cumin

...
1 tsp ground caraway seeds

10 cloves garlic, chopped

1/2 cup olive oil (or veg)



Remove stems from chillies, roughly chop then cover with boiling water and soak for 1 hour. (Wear gloves or wash your hands very well after doing this)

Drain chillies and place in food processor.

Add mint, spices, garlic and 1/2 tsp sal and 1 Tbsp of oil.

Whizz for 20 seconds

Add 2 Tbsp of oil and whizz again.

Continue until it turns into a thick paste.

Spoon into sterilised jar, cover with a thin layer of olive oil and seal.

Will keep in fridge for 6 months.

Use with everything and anything