Harissa No. 1 The Original

• 8 dried long red chillies, soaked overnight
• 1 teaspoon cumin seeds
• 1 teaspoon

Remove the chillies from the water and reserve the water. Cut the core off the tops of the chillies and roughly chop. Remove the seeds if you want. Roast the cumin and coriander in a saucepan until fragrant. Put in a spice grinder or mortar and grind or pound to a fine powder. Put in a blender with the chilli, garlic, sea salt and oil and 2 tablespoons of the reserved water. Bl