HARISSA
10 chillis whole 1T cumin seeds 7.5ml fennel seeds 7.5ml coriander seeds 1 garlic clove 30ml water 90ml olive oil
METHOD
Halve and seed the chillis. The seeds will make the harissa very hot and will also encourage fermentation. Place all ingredients in a blender and blend to a smooth paste. Pour into jars and top with olive oil to protect paste. Best kept in the fridge. Use as a condiment/hot sauce.