Planandcook

INGREDIENTS:

• 1 kg red chilli
• 3 garlic bulbs
• 2 table spoons salt
• 2 table spoons coriander powder

INSTRUCTIONS:

1- Prepare your red chilli; Wipe with a damp cloth to clean the chillis (do not wash as we are aiming to reduce the water content in the chilli). Slice each chilli lengthway in half and set aside on a tray for around three days (ideally in the sun). If you live in a cold country or are in a rush to prepare your harissa then place your cut chillis in the oven for 15 mins at 190 degrees.

2- Peel three garlic bulbs and add to the chilli in a blender. Blend your chilli and garlic together in two batches to not over fill the blender.

3- Season your harissa paste with two table spoons of salt and two table spoons of coriander powder.

4- Store in a tight container / jar with lid and refrigerate.