Harissa

• 250 g small fresh chili peppers or 250 g dried small red chilies
• 1 head garlic, peeled
• 4 teaspoons caraway seeds
• 4 teaspoons dried coriander
• 4 teaspoons dried mint
• 4 tablespoons chopped fresh coriander (cilantro)
• 65 ml olive oil
• salt

1. Remove stems and seeds from chillies-if using dried chillies, soak in water for 1 hour.
2. Drain.
3. Process the chillies with garlic, seeds and herbs until finely chopped.
4. With motor running, gradually add the oil to form a thick paste.
5. Season to taste with salt.
6. Store in a glass jar in the fridge-covering with a new thin layer of oil after every use, or freeze, covered, in ice-cube containers for later use.

fresh chili peppers, garlic, caraway seeds, dried coriander, mint, fresh coriander, olive oil, salt

Taken from www.food.com/recipe/harissa-43024 (may not work)