Place the peanuts, chilies, coriander and cumin in a medium saucepan over medium-high heat and toast for 5 minutes (turn your hood fan on if you are sensitive to chilies). Add the water and cook for 2 minutes. Cover, turn off heat and let the chilies soak for 20 minutes.
Strain the chilies and peanuts and place them in a food processor with the peeled garlic, olive oil and salt. Purée until it’s well blended and smooth.
Transfer to a covered plastic container. As long as you replenish the olive oil occasionally so that there is always a thin layer at the top, Harissa will keep for many weeks, and even months.
Nutrition information per serving:
Calories from Fat: 108
Trans fats: 0g