1/2 lb fresh Jalapeño chilies
1 head of garlic, peeled
Large bunch of cilantro
1 tablespoon coriander seeds
1 tablespoon caraway seeds
1 tablespoon dried mint
2 tablespoons olive oil
Salt and freshly ground black pepper
Using disposable gloves, slice the top off each of the chilies and cut them in two horizontally. Remove the seeds by holding a chili half down on the board and running the tip of a teaspoon down the entire length. If you prefer a very hot Harissa you can leave some or all of the seeds in the chilies.
Pack all the ingredients into a blender or food processor and blitz until you have a thick paste, you may need a little more oil.
To store the Harissa put it into a jam jar and cover the surface with enough olive oil to cover. The Harissa will keep for 2-3 months in the fridge, making sure to recover the surface with oil whenever you use it.