The Best Homemade Harissa

Ingredients

• 12 fresno chilis (cut in half and stem removed)
• 1 cup roasted red bell peppers
• 3 to 4 tablespoons olive oil
• 1 tablespoon minced garlic (more to taste)
• 1 tablespoon tomato paste
• 1/2 cup water (or use liquid from roasted red pepper jar0
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon salt
• optional: squeeze of lemon juice

Instructions

1. 1

   To a food processor, add the Fresno chilis and roasted red bell pepper. Pulse a few times until broken up and no more chunks. It should be like a thick puree. Don't over-blend it.

2. 2

   Heat a sauce pan over medium heat. Add the olive oil, tomato paste, and garlic. Cook down the tomato paste to remove any acidity. It should turn a darker red color, about 2 minutes.

3. 3

   Then add in the chili pepper paste to the pan. Cook for 4 to 5 minutes and then add the liquid from jar or just water and cumin, coriander, and salt. Optional, add a squeeze of lemon here.

4. 4

   Mix together, lower the heat, and allow to simmer for 15 minutes.

5. 5

   Taste and adjust anything to your liking. I like to add more olive oil at the end.

6. 6

   Transfer to an air-tight jar and store in the fridge for a week or in the freezer longer.