Homemade Harissa
Prep time
Total time
Recipe type: Condiment
Cuisine: North African
Serves: 1½ cups
  • 2 red bell peppers, *roasted
  • 2 dried ancho chiles
  • 1 dried chile de arbol
  • 2 chipotle chiles in adobo
  • 1 dried japones chiles
  • 2 cloves of garlic, peeled
  • Lemon zest
  • Juice of ½ lemon
  • Salt, to taste
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1-2 tablespoons olive oil
  1. Place dried chiles in a heatproof bowl and cover in boiling water. Place a ceramic plate over the top and set aside for 20-30 minutes, until chiles are softened.
  2. Slice off the tops of the softened chiles and remove the seeds from inside. Place all ingredients into a food processor. Purée until smooth, then slowly pour in the olive oil to thicken the sauce.
  3. Will last 2-3 weeks in the refrigerator.
Recipe by Adventures In Making at http://adventures-in-making.com/recipe-homemade-harissa/