Jalapeno Harissa

• 5 Jalapeno Chili's
• 2 Chili's (your choice)
• 5 pieces Garlic
• 1 teaspoon Coriander Seeds
• 1/2 teaspoon Cardamom Seeds
• 1/2 teaspoon Cumin
• 1 tablespoon Tomato Puree
• 3 tablespoons Olive Oil

1. Using a grill pan, blacken the skins of all of the chili's. Once complete, place them in a bowl, and cover with cling film. Leave to cool for 30mins.
2. Put the coriander seeds and cardamom seeds into a pan, and toast them gently. When you can smell the spices perfume your kitchen, remove the pan from the heat.
3. Put the garlic into a pestle & mortar, and crush down to a paste.
4. De-skin and de-seed the chili's (optional) and chop finely. Add to the garlic spice mixture, and bash the life out of it.
5. Put it into a nice jar and cover. Will keep in the fridge for two weeks.

garlic, coriander seeds, cardamom seeds, cumin, tomato puree, olive oil

Taken from food52.com/recipes/65986-jalapeno-harissa (may not work)