Lightly toast and coarsely grind the spices and blend with the chillies, peppers and dried mint.
Add the rest of the ingredients and pulse quickly to the right (slightly coarse) texture. I prefer it with visible pieces of greenery.
Taste and adjust the spice and seasoning. Obviously you’ll be able to taste the 2% salt, but that doesn’t matter; You’re not going to be eating it straight. The combination of 2% salt and the oil and vinegar will help it keep for a couple of weeks in the fridge. On the other hand, if, like us, once bitten you become smitten you’ll need to make it in bulk.
By following standard fruit bottling guidelines you can keep your herby harissa in the store cupboard almost indefinitely: Gently warm to about 50°C in a saucepan, stirring frequently, and spoon into sterilised jars. Lid and place on a folded tea towel in a large saucepan. Cover with hand hot water and heat slowly to simmering point (85-90°C) and hold for 10-20 minutes (depending on jar size). Add a little cold water and, using gloves, remove the jars and check the lids are tight. Leave to cool.