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RECIPE
8 INGREDIENTS7 STEPS1HR 20MIN

Harissa

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Harissa is a North African pepper paste, made up of a bunch of different kinds of chilies, garlic, lemon, and olive oil. It can also be made with various spices in it, but for this recipe, we kept it simple. It's amazing for adding extra flavor to soups, stews, and dips like hummus or baba ganoush.

1HR 20MIN

Total Cooking Time

8

Ingredients
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Ingredients
US / METRIC
Servings:
6
Serves 6
Ingredient List
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2
Dried Ancho Chile Peppers
1
Dried Chile de Arbol
1 clove
Garlic , peeled, crushed
1/2
Lemon , juiced
to taste
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Directions

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Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Place the Dried Ancho Chile Peppers (2) , Dried Chile de Arbol (1) , and Dried Chipotle Peppers (2) in a heatproof bowl and pour boiling water to cover. Let sit for 20-30 minutes. Once softened, remove chilies from 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 (2 Tbsp) to thicken the sauce.
Step 7
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.

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