Harissa

1. 1

   Wear rubber gloves to seed the chilies.

2. 2

   Take the stems off and remove the seeds.

3. 3

   Place in a bowl and cover with hot or boiling water.

4. 4

   Place a small plate or a lid over the chilies to keep them submerged in the water.

5. 5

   Soak for 1 hour, and drain.

6. 6

   Turn on a food processor fitted with the steel blade and drop in the garlic.

7. 7

   When it is all chopped and adhering to the sides of the bowl, stop the machine and scrape down.

8. 8

   Add the drained chilies, the spices and the salt.

9. 9

   Process until everything is chopped.

10. 10

    Stop the machine and scrape down the sides.

11. 11

    Turn on again, and with the machine running add 2 tablespoons water and the olive oil.

12. 12

    Process until the mixture is smooth, stopping to scrape down the sides if necessary.

13. 13

    Transfer the sauce to a jar.

14. 14

    Wipe the inside edges of the jar with a paper towel, then pour on a film of olive oil to cover the harissa.

15. 15

    Top with a lid and refrigerate.

16. 16

    The harissa will keep for 6 weeks in the refrigerator if you top it up with olive oil after each use.

* Per serving · 4 servings · Values may vary.

No additional tips available.