Harissa

Step 1

Soak 15g of dried chillies in warm water for 1 hour.

Step 2

Drain, then chop into small pieces and place in a bowl.

Step 3

Add 1/4 cup olive oil, 1 crushed garlic clove and 1 teaspoon salt. Cover and set aside for 24 hours.

Step 4

Place in a blender and blend to a paste.

Step 5

Cover and keep refrigerated for up to 2 months.