by 07/11/2012 10:55:00 0 comments 2503 Views


Original recipe makes 40 - (1 teaspoon) servings Change Servings

    6 ounces bird's eye chiles, seeded and stems removed

    12 cloves garlic, peeled

    1 tablespoon coriander, ground

    1 tablespoon ground cumin

    1 tablespoon salt

    1 tablespoon dried mint

    1/2 cup chopped fresh cilantro

    1/2 cup olive oil


    Place the chiles, garlic, ground coriander, cumin, salt mint and cilantro into a blender or food processor. If the mixture is too dry, add a bit of the olive oil. Store in a bowl or jar in the refrigerator with the remaining oil poured in a layer over the top.
    Make sure that the surface is covered with a layer of oil each time you use some. When you run out of Harissa you can use the oil to add flavor to fried or baked dishes.