This is a fierce North African chilli paste with a thousand spicy uses. We use it for a flavoured butter, stirred through crème fraîche and smeared on roasted lamb or aubergines.
Dry toast the caraway and coriander seeds in a small pan until fragrant, about 3–4 minutes.
Put the fragrant seeds into a spice grinder and grind as fine as you can.
Place the chillies, garlic, salt and sundried tomatoes into a food processor and purée to a paste, slowly drizzling in the olive oil. Press into a jar and cover with oil to prevent oxidation.
This harissa should keep well in the fridge for a week. You can also freeze it in small bags for later use.
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