Harissa Recipe

Chop 150gms of red chillies and soak in boiling water for an hour. Drain and place in a food processor with 10 cloves of peeled garlic, 1 tablespoon of fresh mint, 1 tablespoon of ground coriander, 1 tablespoon of ground cumin, 1 teaspoon of caraway seeds and 1/2 teaspoon of salt. Add 2 tablespoons of olive oil and turn on processor. Slowly add 100ml of olive oil. Can be stored in the fridge for up to 6 months.
Very hot and very tasty!


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