The Essential Harissa

1. 1

   Roughly chop the chiles, then cover with boiling water and soak for 1 hour.

2. 2

   Drain chiles, place in a food processor and add the mint, spices, garlic and only 1 Tbsp of the olive oil and 1/2 tsp salt.

3. 3

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

4. 4

   Add 2 Tbsp of the oil and process again.

5. 5

   Repeat and process until a thick paste forms.

6. 6

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

7. 7

   NOTE: To prepare the storage jar, preheat the oven to very slow (120F).

8. 8

   Wash the jar and lid in hot soapy water and rinse in hot water.

9. 9

   Put jar in the over for 20 minutes or till fully dry.

10. 10

    Do NOT dry with a tea towel.

11. 11

    This hot pepper sauce will kep in the fridge for up to six months.

No additional tips available.