Preheat oven to 350 degrees F (175 degrees C).
Dried Ancho Chile Peppers (2)
Dried Chile de Arbol (1)
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.
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.
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
, slowly pouring in the
Olive Oil (2 Tbsp)
to thicken the sauce.
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.