8 dried red chillies (Horn or New Mexico), deseeded
2-3 garlic cloves, finely chopped
½ tsp sea salt
1 tsp ground cumin
1 tsp ground coriander
4 tbsps olive oil
Makes about 4 tbsps
1 Put the chillies in a bowl and pour enough warm water over them to cover. Leave them to soak for one hour. Drain and squeeze out any excess water. Using a mortar and pestle, pound them to a paste with the garlic and salt (or whizz them in an electric mixer). Beat in the cumin and coriander and bind with the olive oil.
Store the harissa in a sealed jar in the refrigerator with a thin layer of olive oil poured on top. It will keep well for about one month.