Flavorful Harissa

1. Toast Ancho Chiles

Toast five dried ancho chiles in an oven or on a hot griddle until they become puffed and fragrant. Once toasted, remove the stems and seeds from the chiles and discard them in a bowl.

2. Soak Ancho Chiles

Soak the deseeded chiles in a small bowl of boiling water for about 20 minutes, or until they feel soft to the touch.

3. Roast Red Bell Pepper

Roast a large red bell pepper over an open flame until its skin is blackened and blistered. Allow the bell pepper to steam for five minutes in a towel or paper bag before peeling.

4. Blend Ingredients

In a blender or food processor, combine the soaked chiles, peeled bell pepper, peeled garlic cloves, salt, olive oil, and red wine vinegar. Blend until smooth, adding water if a thinner consistency is desired.

5. Store Harissa

Transfer the harissa to a container and cover it with a thin film of oil. Store in the refrigerator for up to three weeks.