RED HARISSA

Instructions

1.	De-seed the chillies, then soak them in boiling water for 30 minutes to soften.
2.	Toast the caraway and cumin seeds in a dry pan until fragrant then allow to cool.
3.	Drain the chillies but reserve the soaking water.
4.	Put the chillies, spices, tomato paste, garlic, a couple of tablespoons of reserved soaking water, the olive oil and salt in a blender or food processor and blitz until smooth.
5.	Put into a clean jar, cover with some extra olive oil and keep refrigerated until required.