Harissa Paste from Dried Red Chilies and Toasted Seeds

What you need

• 60 g (2 oz) dried red chilies, a mix of mild and hot, such as guajillo and chile de arbol
• 1 tbsp coriander seeds
• 2 tsp cumin seeds
• 1 tsp caraway seeds
• 5 cloves garlic, peeled
• 1 tsp salt
• 1 tbsp lemon juice
• 5 tbsp olive oil, plus extra to cover

Method

Restated from the original video

1. 1

   Snip the stems off the chilies and shake out most of the seeds.

2. 2

   Cover the chilies with water just off the boil and soak until soft and pliable, 20-30 min.

3. 3

   Meanwhile, toast the coriander, cumin and caraway in a dry frying pan over medium heat, shaking the pan, until fragrant and a shade darker, 1-2 min.

4. 4

   Tip the toasted seeds onto a plate to cool, then grind them finely in a spice grinder or mortar.

5. 5

   Drain the chilies, keeping 4 tbsp of the soaking water.

6. 6

   Put the chilies, garlic, ground seeds, salt and lemon juice in a food processor or blender and blitz to a thick paste. Add soaking water a spoonful at a time only if the blades stall.

7. 7

   With the motor running, pour in the olive oil slowly until the paste turns glossy.

8. 8

   Taste and add more salt if needed.

9. 9

   Spoon the harissa into a clean jar, level the top and pour over a thin layer of oil to seal it.

10. 10

    Store in the fridge for up to 3 weeks, adding a little oil to the surface each time some is used.

Imported from tenina.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.