Piquillo Harissa

This is a simple harissa,
utilizing the smokiness
of the wood-fire roasted peppers
as an integral flavor.
The creator of this recipe,
I suggest stirring this into
soups and stews,
spreading it on toast
with roast vegetables,
and serving it alongside
roast meats and grilled fish.

Ingredients:
3 limes
2 tsp cumin seeds
1 tsp fennel seeds
1 tsp coriander seeds
1 stick cinnamon
2 star anise
10 oz roasted piquillo peppers
2 tbsp dried mint
3 cloves of garlic
2 hot chili peppers, sliced
1 small handful fresh coriander
5 fl oz extra virgin olive oil
1 1/2 tsp sea salt

Directions:
Roast the seeds, cinnamon and star anise,
if possible, then grind into powder in a spice mill.
Grate the zest from the limes and juice them.
Place them with the piquillo pimentos and
remaining ingredients into a food processor.
Blend to a paste and taste for seasoning.
If you like, you can thin this down with
more oil or lime juice to suit
the flavors of accompanying dishes.
The flavors will develop as the harissa sits.
It will keep covered in the fridge for a week.