1.Wash hands with soap and warm water.
2.Bring a small pot of water to a boil, turn off, and set aside. Discard the stem and seeds of the ancho chiles and place in the water to soak for 15-20 minutes. Drain well.
3.While the chiles are soaking, roast the whole bell pepper over an open flame until the skin is thoroughly blackened and blistered. Set aside and cover with a towel for 5 minutes. When cool enough to touch, peel the pepper and discard the stem, seeds, and skin.
1.Use ¾ of a cup of canned or jar roasted red peppers.
2.In a blender or food processor, puree the soaked, drained chiles and red pepper with the remaining ingredients until smooth.
3.Taste and adjust salt and vinegar if necessary.
4.Harissa will keep in the refrigerator for a week.
*Honey should not be fed to infants less than one year of age
Ingredients
Directions
1.Wash hands with soap and warm water.
2.Bring a small pot of water to a boil, turn off, and set aside. Discard the stem and seeds of the ancho chiles and place in the water to soak for 15-20 minutes. Drain well.
3.While the chiles are soaking, roast the whole bell pepper over an open flame until the skin is thoroughly blackened and blistered. Set aside and cover with a towel for 5 minutes. When cool enough to touch, peel the pepper and discard the stem, seeds, and skin.
1.Use ¾ of a cup of canned or jar roasted red peppers.
2.In a blender or food processor, puree the soaked, drained chiles and red pepper with the remaining ingredients until smooth.
3.Taste and adjust salt and vinegar if necessary.
4.Harissa will keep in the refrigerator for a week.