Prep 20 mins
Cook 0 mins
My old trade-school recipe, and always my favourite! I found it today during a major clean of the house.
- 250 g small fresh chili peppers or 250 g dried small red chilies
- 1 head garlic, peeled
- 4 teaspoons caraway seeds
- 4 teaspoons dried coriander
- 4 teaspoons dried mint
- 4 tablespoons chopped fresh coriander (cilantro)
- 65 ml olive oil
- Remove stems and seeds from chillies-if using dried chillies, soak in water for 1 hour.
- Process the chillies with garlic, seeds and herbs until finely chopped.
- With motor running, gradually add the oil to form a thick paste.
- Season to taste with salt.
- Store in a glass jar in the fridge-covering with a new thin layer of oil after every use, or freeze, covered, in ice-cube containers for later use.
I like the herb combination, using the combo of mint and cilantro. I added about 3/4 of a teaspoon of allspice too.
A good solid recipe that provides a good base for any recipe requiring harissa. Didn't take too long even using a good old fashioned large mortar and pestle!