Harissa is a North African hot red sauce or paste whose main ingredients are chili peppers (often smoked or dried) and garlic. Though most closely associated with Morocco, Tunisia and Algeria, it is a standard ingredient of North African cuisine.
125g (4oz) dried red chillis, stems removed
1 tablespoon dried mint
1 tablespoon dried corriander
1 tablespoon ground cumin
1 teaspoon ground carraway seeds
10 garlic cloves, chopped
125ml (4fl oz/1/2 cup) good quality olive oil
Roughly chop chillis, cover with boiling water an soak for an hour. Drain, put them in a food processor add the mint, spices, garlic, 1 tablespoon of the olive oil and 1/2 teaspoon salt. Process for 20 seconds, scrape down the side of the bowl, then process for another 30 seconds. With motor running, gradually add the remaining oil. Scrape down the side of the bowl when needed.
Spoon paste into a clean jar, cover with a thin layer of olive oil and seal. Harissa will keep in the fridge for up to 6 months.