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
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.
OR
4
1.Use ¾ of a cup of canned or jar roasted red peppers.
5
2.In a blender or food processor, puree the soaked, drained chiles and red pepper with the remaining ingredients until smooth.
6
3.Taste and adjust salt and vinegar if necessary.
7
4.Harissa will keep in the refrigerator for a week.
*Honey should not be fed to infants less than one year of age
Ingredients
5 dried ancho chiles
1 large red bell pepper (or 2 small peppers)
4 fresh garlic cloves
1 teaspoon honey*
2 teaspoon red wine vinegar
Pinch of salt
¾ cup olive oil
¼ teaspoon cayenne pepper (optional)
Directions
1
1.Wash hands with soap and warm water.
2
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
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.
OR
4
1.Use ¾ of a cup of canned or jar roasted red peppers.
5
2.In a blender or food processor, puree the soaked, drained chiles and red pepper with the remaining ingredients until smooth.
6
3.Taste and adjust salt and vinegar if necessary.
7
4.Harissa will keep in the refrigerator for a week.
