Jalapeno Harissa

1. 1

   Using a grill pan, blacken the skins of all of the chili's. Once complete, place them in a bowl, and cover with cling film. Leave to cool for 30mins.

2. 2

   Put the coriander seeds and cardamom seeds into a pan, and toast them gently. When you can smell the spices perfume your kitchen, remove the pan from the heat.

3. 3

   Put the garlic into a pestle & mortar, and crush down to a paste.

4. 4

   De-skin and de-seed the chili's (optional) and chop finely. Add to the garlic spice mixture, and bash the life out of it.

5. 5

   Put it into a nice jar and cover. Will keep in the fridge for two weeks.

* Per serving · 4 servings · Values may vary.

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