Homemade Harissa

Harissa

Make a jar of this and it opens up a world of different yummy recipes that you can try! Here is the basic recipe...

• 2 whole roasted red peppers seeds removed
• 2 dried ancho chilies
• 1 dried chile de arbol
• 2 chipotle chiles adobo
• 1 cup boiling water
• 1 clove garlic peeled + smashed
• Juice of half a lemon
• Salt to taste
• 2 tablespoons olive oil

INSTRUCTIONS

1. Place the dried chiles in a heatproof bowl and pour the boiling water over top the chiles. Let sit for 20 to 30 minutes until the chiles are softened. Reserve chile water.
2. Once chiles are softened, cut top off the chiles and remove the seeds from inside. Add to the bowl of a food processor or blender, along with the chipotle chiles in adobo, garlic and lemon juice.
3. Purée, slowly pouring in the olive oil to thicken the sauce. If desired add 1-2 tablespoons of the reserved chile water to thin the sauce a bit (I did not do this). Season to taste with salt and extra lemon juice.
4. The Harissa will keep refrigerated for a few weeks.