Harissa

Categories: spices

Servings: 1

      1 oz Dried red chilies                   1 ts Coriander seeds
      1    Garlic clove, chopped                 pn Salt (several)
      1 ts Caraway seeds                            Olive oil
      1 ts Cumin seeds                    

Soak chilies in hot water 1 hour. Drain well; pat dry. Grind to a smooth paste with garlic, spices and salt. Add enough olive oil to cover surface. Cover and store in a cool up to 2 months.

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