How to make it
5 steps. Take it one step at a time.
Preheat your oven
Preheat your oven to 400°F (204°C). Place the whole red bell peppers on a baking sheet and roast for 20-25 minutes until the skin is charred and blistered.
25 minPlace the dried chilies
While the peppers roast, place the dried chilies in a small bowl and cover with boiling water. Let them soak for about 20 minutes until softened.
20 minRemove the roasted peppers from the oven
Remove the roasted peppers from the oven and place them in a bowl covered with plastic wrap for 10 minutes. This makes them easier to peel. Peel the skin off and remove the seeds.
10 minDrain the soaked chilies
Drain the soaked chilies and remove the stems and seeds. Place the roasted pepper flesh, chilies, garlic, cumin, coriander, caraway seeds, salt, and lemon juice into a food processor.
Pulse the ingredients while slowly drizzling
Pulse the ingredients while slowly drizzling in the olive oil until a thick, slightly textured paste forms. Adjust salt and lemon to taste.
A little kitchen wisdom
Store the harissa in a glass jar with a thin layer of olive oil on top to preserve freshness. It can be customized by adding more or fewer chilies to adjust the heat level.
