Harissa

1. 1

   Cover the chilies with boiling water and soak for 10 minutes.

2. 2

   Drain and roughly chop.

3. 3

   Put them in a food processor and add the mint, coriander, cumin, garlic, 1 tablespoon of the olive oil, and 1/2 teaspoon salt.

4. 4

   Process for 20 seconds, scrape down the side of the bowl, then process for another 30 seconds.

5. 5

   With the motor running, gradually add the remaining oil, scraping down the side of the bowl when necessary.

6. 6

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

7. 7

   Harissa will keep in the refrigerator for up to 1 month.

No additional tips available.