North African Spiced Harissa Paste

1. Chiles Prep

Preheat your oven to a moderate temperature or heat a griddle over medium heat. Toast the ancho chiles until they puff up and emit a fragrant aroma, typically a few minutes, being vigilant to prevent burning. Once cooled slightly, remove the stems and seeds and discard.

2. Chiles Soak

Place the toasted chiles in a small bowl and cover them with boiling water, allowing them to rehydrate for 20 minutes. Afterward, thoroughly drain the chiles.

3. Pepper Roasting

Char the red bell pepper over an open flame, turning it occasionally, until the skin is completely blistered and blackened.

4. Pepper Peeling

Transfer the roasted pepper to a bowl covered with a towel or seal it in a paper bag to steam for around 5 minutes; this facilitates the removal of the skin. Once steamed, peel the pepper and discard the stem, seeds, and skin.

5. Harissa Blend

In a food processor or blender, combine the soaked, drained chiles, peeled red bell pepper, garlic cloves, and salt. While blending, gradually pour in the olive oil and red wine vinegar, processing until you achieve a smooth, thick paste.

6. Sauce Consistency (Optional)

If a thinner sauce is preferred, add a small amount of water to reach the desired consistency.

7. Storage

Transfer the harissa paste to a jar and cover the surface with a thin layer of olive oil. Seal and refrigerate for up to 3 weeks.