Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Place the
Ancho Chile Peppers (2)
,
Dried Chile de Arbol (1)
, and
Chipotle Peppers (2)
in a heatproof bowl and pour boiling water to cover. Let sit for 20-30 minutes. Once softened, remove the chilies from the water.
Step 3
While the chilies are soaking, pierce
Red Bell Peppers (2)
with a fork and then transfer to a small baking tray. Roast in the preheated oven until wilted, 10-15 minutes.
Step 4
De-seed the roasted Bell Peppers. Cut it in half and use a chef's knife to scrape out the seeds and the worst of the blackened bits. Set the pepper aside.
Step 5
Cut the top off the softened chiles. Slice in half lengthwise and remove the seeds from inside.
Step 6
In a food processor or blender, pureé all the chilies with the
Garlic (1 clove)
and juice of the
Lemon (1/2)
, slowly pouring in the
Olive Oil (30 mL)
to thicken the sauce.
Step 7
Taste the harissa and season with
Salt (to taste)
and extra lemon juice if desired. The Harissa will keep refrigerated in a covered container for 1-2 weeks.
