Preheat oven to 350 degrees F (175 degrees C).
Place the Dried Ancho Chile Pepper (2), Dried Chile de Arbol (1), and Dried Chipotle Pepper (2) in a heatproof bowl and pour boiling water to cover. Let sit for 20-30 minutes. Once softened, remove chilies from water.
While the chilies are soaking, pierce Red Bell Pepper (2) with a fork and then transfer to a small baking tray. Roast in the preheated oven until wilted, 10-15 minutes.
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.
Cut the top off the softened chiles. Slice in half lengthwise and remove the seeds from inside.
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 (2 tablespoon) to thicken the sauce.
Taste 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.