Makes 600ml

16 long red chillies
4 large red peppers
½ teaspoon cumin seeds
150ml extra virgin olive oil
10g Madagascan Sambirano Superior 100% cacao
1 tbsp Cacao Nib Balsamic Vinegar, or good quality balsamic vinegar
Salt

Preheat the oven to 250°C.

Wrap the chillies in a double layer of foil and place on a baking tray. Put the unwrapped red peppers alongside them on the same tray. Roast in the hot oven for about 25 minutes, or until the peppers are slightly blackened and soft. Allow to cool slightly, then peel and deseed the red peppers. Remove the chillies from the foil, but leave whole, just removing any stalks. Put both the chillies and peppers in a blender or food processor and whizz to make a rough purée (don’t overwork; leave a little texture). Set on one side.

Toast the cumin seeds in a dry frying pan until they smell fragrant. Tip them into a mortar and crush with a pestle to a coarse powder.

Place the puréed peppers and the chillies in a large saucepan, add the powdered cumin and the olive oil. Bring the mixture to the boil over a medium heat, then simmer gently until the sauce has reduced by about a half. You will find the oil separates out. Remove from the heat, add the cacao, balsamic vinegar and salt to taste and stir until well combined. Spoon the hot harissa into warm sterilized jars, allow to cool slightly, then seal. This sauce should keep for at least 3 months in a cool place.