When the chilli bush is going bonkers, make Harissa Puree. Thats what our friends Kirsty and Markus do, so thats what we do too.
4 char grilled capsicums
20 small red chillies
1 bunch fresh coriander
2 cloves of garlic
1 heaped tea spoon of ground coriander and cumin seeds
1 teaspoon brown mustard seeds
Peel skins of capsicums
Remove stalks from chillies- leave seeds
Place all ingredients in blender, puree until smooth.
Its the perfect day for it!