Harissa

My old trade-school recipe, and always my favourite! I found it today during a major clean of the house.

• Ready In: 20 mins
• Yields: 1 1/2 cups

Ingredients

• 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
•  salt

Directions

1. Remove stems and seeds from chillies-if using dried chillies, soak in water for 1 hour.
2. Drain.
3. Process the chillies with garlic, seeds and herbs until finely chopped.
4. With motor running, gradually add the oil to form a thick paste.
5. Season to taste with salt.
6. 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.