Harissa

4 oz dried red chilies, stems removed
1 Tbsp ground coriander
1 Tbsp dried mint
1 Tbsp ground caraway seeds
1 Tbsp ground cumin
10 cloves garlic, chopped
1/2 cup olive oil

Prep:
   Roughly chop the chilies, then cover with boiling water and soak for 1 hour.  Drain and place in a food processor and add the garlic, mint, spices, 1 Tbsp of oil and 1/2 teaspoon of salt.  Process for 25 seconds, scrape the bowl down and then process again for 30 seconds.  Add 2 Tbsp oil and process again mixing everything.  Repeat and process until a think paste forms or until you use all the oil.

   Spoon the paste into a clean jar, cover with a thin layer of olive oil and seal.  Don't forget to label and date!

   To sterilize empty jars: Place right side up in a large pot and fill both the pot and the jars with hot (not boiling) water 1 inch above the tops of the jars.  Boil 10 minutes at altitudes of less than 1,000 ft. For higher elevations, add 1 minute for each additional 1,000 ft.  After boiling remove and drain hot jars one at a time.  Then fill the jars with the sauce and put on the lids.

   This hot chili sauce will keep in the fridge for up to six months.  Try it as a salad dressing, pasta sauce or a marinade.  Don't be afraid to play around with it and change it up!

Fills a 20 fl oz (600 ml) jar.

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