Prep 20 mins
Cook 0 mins
Harissa is a traditional accompaniment with Moroccan and North African food. Use sparingly as it is powerfully HOT. It is a great with lamb chops, chicken and vegetarian dishes and as a flavour base for any casseroles or stews where a fresh zing is needed.
- 6 ounces bird's eye chilies, seeded and stems removed
- 12 garlic cloves, peeled
- 1 tablespoon coriander, ground
- 1 tablespoon ground cumin
- 1 tablespoon salt
- 1 tablespoon dried mint
- 1⁄2 cup chopped fresh cilantro
- 1⁄2 cup olive oil
- Place the chiles, garlic, ground coriander, cumin, salt mint and cilantro into a blender or food processor. If the mixture is too dry, add a bit of the olive oil. Store in a bowl or jar in the refrigerator with the remaining oil poured in a layer over the top.
- Make sure that the surface is covered with a layer of oil each time you use some.
- When you run out of Harissa you can use the oil to add flavor to fried or baked dishes.