Turn your oven to the highest heat possible or use a broil temperature. Place the red pepper on a baking tray and roast until the skin blackens, turning from time to time. Transfer to a bowl, cover with plastic wrap and let the pepper steam. After 30 minutes, the pepper should have cooled off enough to be handled. Carefully peel away the skin and discard the stem and seeds.
Pour boiling water over the dried chili peppers and leave them to rehydrate for 15 minutes. Then discard the water.
Remove the stems from the fresh cayenne peppers, split in half, and remove the inner white fibers.
In a food processor add the skinned red pepper, the hydrated chili peppers, the fresh cayenne peppers, 2 garlic cloves, olive oil, salt and cumin. Blend until a paste is formed.
Alternatively add all the peppers and the garlic into a meat grinder. Process three times then mix in the salt, cumin and olive oil. This will result in a more traditional texture, however, both ways will yield a flavorful harissa.
Store the harissa in a glass container in the refrigerator. The harissa will keep for 2-3 weeks.
1 Large Red Pepper
12 Dried Red Chilli Peppers
12 Fresh Cayenne Peppers
4 tbsp. Olive Oil
2 Garlic Cloves
1/2 tsp. Sea Salt
1 tsp. Ground Cumin
ips and Tricks
To add more depth of flavor, toast whole cumin seeds then ground into a powder instead of using ground cumin
If you can’t find fresh cayenne peppers any hot pepper will work
If the harissa is too spicy, remove the seeds from the fresh peppers before using.