55 minutes
A vibrant and aromatic chili paste that adds depth and character to any dish, with a versatile and flavorful profile.
Dried Ancho Chiles, toasted, soaked
0 oz
Bell Pepper, roasted, peeled
each
Garlic Clove, peeled
each
to taste
cups
teaspoons
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.
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