Created by Tisme on September 10, 2015
Step 1: Place the chilli into a bowl and cover with hot water and stand for 20 minutes.
Step 2: Drain chilli and discard the water.
Step 3: Process chillies, garlic, salt seeds and mint until smooth. When smooth reserve
Step 4: 1 tablespoon oil and add remaining oil to chilli mix, in a thin stream, whilst motor is running and process until combined.
Step 5: Spoon harissa into hot sterilised jars, drizzle with reserved oil to cover, leaving a 1cm head space between oil and lid, seal.
Step 6: Make sure you get a seal as a bad seal will turn the harissa.
Step 7: Refrigerate for up to 4 weeks