25/12/2006
Harissa
Sauces / Summer / Robert Carrier / Serves: 4


100g dried red chillies, deseeded and stems removed
6 tablespoons coarse salt
6 garlic cloves
6 tablespoons coriander seeds, lightly toasted in a dry pan until fragrant
4 tablespoons cumin seeds, lightly toasted (as above)
1/4 cup extra virgin olive oil




Notes:



Source:

Cuisine
Issue 102
January 2004


Cover the chillies with warm water until they have softened.
Drain the chillies and discard the water.
Mix the salt, garlic and chillies to a smooth paste using a food processor or a mortar and pestle. Grind the dried spices until smooth.
Add the spices to the chilli mix, then gradually stir in the olive oil.
Store in the refrigerator in an airtight container till ready to use.
Harissa keeps well but will gradually lose its pungency over time.
Makes about 1/2 cup.