Harissa

INGREDIENTS

• 50 Grams Dried red chilli
• 2 tspn cumin seeds roasted and crusted
• 2 tspn coriander seeds roasted and crushed
• 100 grams red capsicum roasted skin and seeds removed
• 3 cloves garlic crushed
• 2 tspn salt
• ¼ cup olive oil

METHOD

1. Rehydrate the dried chillies by covering with boiling water for 1 hour
2. place all ingredients except the oil into a food processor and puree
3. Pour into a sterilised jar and cover with a thin layer of oil
4. Store the Harrisa in the fridge for up to 10 days.