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1
On a sheet tray, toast the dried chili peppers in a 350-degree oven until they start to smell good.
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2
Be careful not to burn them, as they go from nicely toasted to burned in a matter of seconds.
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3
Place in a bowl and cover with hot water, leaving them to rehydrate for about 20 minutes.
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4
Grill or broil the bell or pimento pepper until well charred and blistered.
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5
Seal in a paper bag for 20 minutes to steam.
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6
Scrape the charred skin off the pepper and remove, discarding the seeds and stem.
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7
Avoid the temptation to rinse the pepper while cleaning it, as its delicious oils would be lost.
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8
Drain the chilies and place in a blender jar with the roasted pepper, tomato paste, vinegar, a good pinch of salt and about a quarter of the olive oil.
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9
Blend to a thick, fairly smooth paste, adding more oil as needed to facilitate blending.
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10
Transfer to a medium bowl.
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11
Coarsely grind the toasted spices in a mortar and add to the pepper mixture.
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12
Pound the garlic cloves to a paste with a pinch of salt in the mortar and add to the mixture.
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13
Slowly mix in the rest of the oil with a spoon, not being overly concerned with creating an even consistency.
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14
Taste and adjust with salt and cayenne.
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15
The oil will rise and stay somewhat separate from the chili solids, allowing the harissa to be preserved in the fridge for months.
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16
Just stir together before using it.
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17
The oil itself is a delicious flavoring agent.
