I made another version of harissa last week, this one differs slightly from the last one I made as the chilli seeds remain instead of spending hours removing them from the dried chillies – as much because I forgot to take them out!!! Plus there’s a slight difference in the added spices, no carraway seeds in this one. Packed with flavour though 🙂
200g dried red Indian chillies
1 tsp ground cumin
2 tsp ground coriander
1/2 tsp sea salt
3-4 garlic cloves
Some chopped fresh coriander
Olive oil – enough to make a paste
Soak the dried chillies in warm water for 2-3 hours, drain them – and remove the chilli seeds now if that’s what you would prefer!!
Put everything in a blender and whizz it into a paste.
Store in a clean jar and add a layer of olive oil over the tip of the paste to preserve it.
Keeps for up to a month.