Harissa recipe

I love having a jar of harissa in the fridge.  When I am feeling lazy I can put 1/4 teaspoon of harissa into whatever it is I am cooking for myself and it livens everything up very well, particularly leftovers!  If I am cooking for more people, yes, I would put more.  

There are many recipes out there for harissa.  This one I have used for many years now and it always works and tastes good, which is the the important part.  I do tend to make a larger quantity which will make a couple of jars as I enjoy giving the extra jars to friends and relish the momentary adoration I receive.

HARISSA 

½ cup	dried red chillies – stalks removed
4 cloves	garlic
2 tablespoons	lemon juice
1 teaspoon	ground coriander
	oil
	salt
	retained cooking water

start by bringing chillies to boil in a pan, using just enough water to cover them        

remove from heat and set aside to sit in water for one hour

drain chillies and place in blender

add the coriander, lemon juice and salt

whizz, adding enough oil and retained cooking water to produce a purée

store in tightly covered jar