26 Mar Preshana's Harrissa
10-12 dried red chillies/peppers
3 cloves garlic, minced
1/2 teaspoon salt
2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground caraway seeds
1/2 teaspoon cumin
Juice of 1 lemon (more if you prefer it more tangy)
Soak the dried chilies in hot water for 30 minutes. Drain.
Remove stems and seeds.
In a food processor combine chilli peppers, lemon juice, garlic, salt, and olive oil. Blend.
Add remaining spices and blend to form a smooth paste.
Store in airtight container.
Drizzle a small amount of olive oil on top to keep fresh.
Will keep for a month in the refrigerator.
Prepared, tried and tested by: Preshana Singh