Pour boiling water over the chillies and leave to soak for 20-30 minutes. Don’t throw away this water.
Destem the chillies, then scrape out the seeds and discard them. Peel and chop the garlic.
Toast the spices in a dry pan over a low flame and grind.
Put all the ingredients into a food processor and work to a thick paste. Add a little of the soaking water if too thick. Store as you would harissa.
© 1995 Alastair Little. All rights reserved.