Serves 1
Directions
- 1Pre-soak 200 grams of dried red chilies overnight, ensuring they are weighed down to stay submerged.
- 2Drain the soaked chilies and remove all stalks.
- 3Blend the chilies with olive oil, coriander powder, ground cumin, and salt into a fine paste. Be careful not to inhale the fumes.
- 4Once the chili mix is half blended, add a whole bulb of separately blended garlic.
- 5Continue blending until a fine paste is formed.
- 6Pour the harissa into a clean, sterile jar.
- 7Cover the harissa with olive oil.
Ingredients
- 200 grams dried red chilies
- 300 milliliters olive oil
- 1 heaped T coriander powder
- 1 heaped T ground cumin
- 0.5 T salt
- 1 whole bulb blended garlic
Equipment
blenderjar
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