Homemade Harissa (Spicy Red Pepper Sauce).

[nverland]

Homemade Harissa (Spicy Red Pepper Sauce).
PREP TIME: 30 MINUTES
TOTAL TIME: 35 MINUTES
YIELD: 1 1/2 CUPS HARISSA SACUE

INGREDIENTS

2 whole roasted red peppers, seeds removed*
2 dried ancho chilies*
1 dried chile de arbol*
2 chipotle chiles in adobo*
1 cup boiling water
1 garlic clove, peeled + smashed
Juice of half a lemon
Salt, to taste
2 tablespoons olive oil

INSTRUCTIONS

Place the dried chiles in a heatproof bowl and pour the boiling water over top the chiles. Let sit for 20 to 30 minutes until the chiles are softened. Reserve chile water.
Once chiles are softened, cut top off the chiles and remove the seeds from inside. Add to the bowl of a food processor or blender, along with the chipotle chiles in adobo, garlic and lemon juice.
Purée, slowly pouring in the olive oil to thicken the sauce. If desired add 1-2 tablespoons of the reserved chile water to thin the sauce a bit. Season to taste with salt and extra lemon juice.
The Harissa will keep refrigerated for a few weeks.

TIEGHAN SAYS:

*You can use any combo of dried chiles you prefer. You will need a total of 5 dried chiles.

*To roast your own red peppers you can either broil them in the oven or place them directly on a gas top burner and char all sides of the pepper. Once all sides are charred remove the pepper from the broiler or stove top and place in a bowl and cover. Allow to sit for 5 minutes, remove and peel the charred parts away. Slice and use.