1 cup dried red chilis, stems removed
3 tbsp ground coriander
3 tbsp ground cumin
15 cloves garlic, crushed
1 cup olive oil
3 tsp sea salt
Chop the chilis roughly and then cover with boiling water, leaving them to soak for approximately one hour. Drain the water and puree the chilis in a food processor. Add the spices and garlic, 2 tbsp of the olive oil and 1/2 tsp of the sea salt. Puree the mixture together for 30 seconds, then use a spatula to scrape the sides of the food processor before mixing for another 30 seconds or so. Add 2 tbsp olive oil and 1/2 tsp of sea salt, then puree the mixture again. Continue this cycle, repeating the process until all of the olive oil and sea salt has been added and the mixture has formed a thick paste.
Sterilize the canning jars, using either medium sized jam jars or large squat jars, while sterilizing the lids and rings as well. Spoon the paste in the clean, sterilized canning jars. Process the jars by placing them in a pot of boiling water, with an inch or so of water covering the jars. Keep the jars in the boiling water for 10 minutes, then remove and let cool.
The harissa is excellent for adding that bit of needed spice to couscous, paella or most any recipe around the kitchen that needs a bit of kick. There is always a revolving jar of harissa in our fridge since it finds its way in a surprising number of our dishes…