Harissa

1. 1

   Roughly chop the chillies and cover with boiling water.

2. 2

   Let soak for 1 hour.

3. 3

   Drain the chilies.

4. 4

   Place the chilies and all other ingredients in a food processor and buzz until the mixture forms a thick paste.

5. 5

   Scrape down the sides of the food processor as needed.

6. 6

   Spoon the paste into clean jar, cover with a thin layer of olive oil and seal.

7. 7

   This will keep in the fridge for 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.