Harissa

• 4 (115 g) ounces dried chilies, soaked overnight
• 8 cloves garlic, chopped
• 12 tablespoon ground coriander
• 1 tablespoon ground caraway
• 2 tablespoons mint, chopped
• 2 tablespoons cilantro leaves, chopped
• 1 tablespoon fresh parsley leaves, chopped
• 12 tablespoon rock salt
• 1 tablespoon tomato puree
• 1 tablespoon sugar
• 2 tablespoons extra virgin olive oil

1. Simmer the chilies for 2 minutes in a little water and soak for 1 hour.
2. Drain.
3. Blend with all the remaining ingredients in a food processor until smooth.
4. Pass through a sieve to remove any lurking chili seeds.
5. Put in a sterilised glass jar, dribble extra olive oil over the surface to create an airtight seal.
6. Refrigerate.

chilies, garlic, ground coriander, ground caraway, mint, cilantro, parsley, rock salt, tomato puree, sugar, extra virgin olive oil

Taken from www.food.com/recipe/harissa-20375 (may not work)