Homemade Harissa

Directions

1. 1
   Roast your red pepper: You can do so in a 350F oven, turning it every 15 minutes for a total of 45 to 60, until its deeply roasted on all sides.
2. 2
   Some people prefer to do this over a gas flame, but be sure you cook it long enough thats it truly soft inside, so it will blend well.
3. 3
   Set aside to cool - you can do this in a bowl with foil or plastic over it, but I find its just as easy to peel a well-roasted pepper even if its cooled right on the tray, without the added steam.
4. 4
   Once cool enough to handle, peel and seed the pepper.
5. 5
   Meanwhile, place dried chiles and sundried tomato in a bowl and cover with boiling water.
6. 6
   Let sit for 30 minutes, until well-softened.
7. 7
   Drain and with gloved hands, if you dont like living on the edge, remove the seeds and stems from the chiles.
8. 8
   The sundried tomatoes can be used as-is.
9. 9
   Place roasted red pepper, rehydrated chiles, tomatoes, garlic, salt and spices in a blender or food processor with 1 tablespoon olive oil and blend until it becomes a thick paste; a little water may be necessary to help this along.
10. 10
    Store in the fridge, topped with a thin layer of olive oil.
11. 11
    Use on everything.