If you’re looking for an easy way to add big, bold flavor to anything you eat, say hello to fresh homemade harissa! One of the world’s most delicious condiments, harissa paste is a deeply flavorful blend of chiles, spices and olive oil. The key to making the most flavorful harissa sauce without burning heat is the different types of chiles you can use.
Break the chiles open. Remove the stems and shake out most of the seeds and discard. Put the chiles in a bowl along with the sun-dried tomatoes and cover with boiling water. Let it all soak until soft and pliable, up to 30 minutes depending on how dry they are.
Put the chiles in a small food processor along with the remaining ingredients. Process to form a relatively smooth paste, adding more olive oil if the paste seems too thick to blend. Taste and season with additional salt, vinegar or lemon juice if you like.
Transfer the harissa to a tightly covered container such as a glass jar. Store in the refrigerator up to one month.
Note: If you're sensitive to chiles or don't work with them often, you might want to wear gloves when handling them for this recipe.
To store: Harissa paste keeps refrigerated 1-2 months. Drizzle a thin layer of olive oil over the surface and cover securely.