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Harissa

This recipe comes from a family friend who loves to cook. Double the recipe and store it in a sterilised jar in the fridge for at least a month.
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Ingredients
  

  • 30 g chilli paste eg Sambal Oelek
  • 1 ½ tsp coriander seeds
  • 1 ½ tsp cumin seeds
  • 1 tsp sweet paprika
  • 8 cloves garlic
  • 1 tsp salt
  • 4 tbsp olive oil
  • ½ tsp dried mint leaves optional

Instructions
 

  • Place the spices in a small frypan over low heat and toast for a few minutes until fragrant.
  • Place the chilli paste, toasted spices, garlic and salt in a mortar and pestle and pound to a coarse paste. Add oil to loosen the paste and stir through dried mint leaves if using.
  • Place in a sterilised jar and store in the fridge until required.

Notes

You may use a small food processor instead of a mortar and pestle.