Homemade Harissa (serious heat)

By Mom_s

The flavor and heat level of harissa varies depending on how it's made, and it can be found at various grocery stores. But with a couple roasted red peppers and dried chiles, you can make a batch at home (and you can tweak the flavor to what you like).

Ingredients

• 2 whole roasted red peppers, seeds removed
• 5 to 6 dried chiles (use one variety or a combination like, guaijillo,chile de arbol , thai red chilis, etc.) according to your taste for heat
• 1/2 cup boiling water
• 1 garlic clove
• 1/2 teaspoon cayenne powder
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• Juice of half a lemon
• Salt, to taste
• 4 to 5 tablespoons olive oil

Preparation

Step 1

1 Place the chiles in a heatproof bowl, and cover with the boiling water. Let sit for 20 to 30 minutes until the chiles are softened. Reserve chile water.

2 Once chiles are softened, cut top off the chile and remove the seeds from inside the chiles. Add to the food processor or blender, along with remaining ingredients, except salt and oil. Add two tablespoons of reserved chile water.

3 Purée, slowly pouring in the olive oil to emulsify and thicken mixture (Note: All of the oil may not be needed.).

4 Season to taste with salt and extra lemon juice.

Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh (replace oil every time you use Harissa). Will keep for a month in the refrigerator.