Homemade Harissa

1. Toast Ancho Chiles

Toast the ancho chiles until they become puffed and fragrant, careful not to burn them. Immerse the toasted chiles in boiling water for 20 minutes to soften and become pliable.

2. Roast Red Bell Pepper

Roast the red bell pepper over an open flame until its skin is blackened. After roasting, wrap the pepper to steam for 5 minutes, then peel.

3. Blend Ingredients

Blend the softened chiles, peeled red bell pepper, garlic cloves, a pinch of salt, olive oil, and red wine vinegar until smooth.

4. Store Harissa

Transfer the harissa to a storage container and cover the surface with a thin layer of olive oil. It will keep for up to three weeks in the refrigerator.