100g dried red chillies, deseeded and stems removed
6 tablespoons coarse salt
6 garlic cloves
6 tablespoons coriander seeds, lightly toasted in a dry pan until fragrant
4 tablespoons cumin seeds, lightly toasted (as above)
1/4 cup extra virgin olive oil

Cover the chillies with warm water until they have softened.  Drain
the chillies and discard the water.  Mix the salt, garlic and
chillies to a smooth paste using a food processor or a mortar and
pestle.  Grind the dried spices until smooth.  Add the spices to the
chilli mix, then gradually stir in the olive oil.  Chillies and
spices vary in heat and flavour, so make it to taste.  It should be
flavoursome, fiery and salty.  Store in the refrigerator in an
airtight container till ready to use.  Harissa keeps well but will
gradually lose its pungency over time.  Makes about 1/2 cup.

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