Homemade Harissa



300g red chilli peppers
10 cloves garlic
1 teaspoon salt
1 tablespoon ground cumin
1 tablespoon ground coriander
125ml Bio Planète Extra virgin olive oil from Tunisia

Dry the chilli peppers in the sun or buy them dried. Remove the stems and the seeds and crush
them with the salt. Peel the garlic and reduce to a purée with the spices. Mix with the Bio Planète
olive oil and pour into small glass pots.

If you use hermetic pots, the harissa will keep for several weeks.
Harissa is the best known and most common seasoning mixture used in Tunisian cooking. This very
hot spicy sauce, also found in Morocco and Algeria, gives the characteristic kick to dishes like tajines
and couscous.