Boil or microwave water in a large glass or ceramic bowl. Add the dried chilis to the water and let soak 10-15 minutes. Feel free to weigh the chilis down with a smaller saucer or bowl to keep the chilis submerged.
Remove seeds and stems from the re-hydrated chilis reserving about ¼ cup of the soaking liquid.
Heat the spice seeds in a skillet for 20-30 seconds to release some of their flavors. Grind the spice seeds in a coffee grinder. Add the freshly ground spices to a food processor along with the other harissa ingredients including the dried chilis and reserved water. Set aside.
Notes
Use your choice of dried chilis. I prefer guajillo, but will often add a second dried chili like ancho or Morita. To dial the heat up or down adjust the amount of the peppers’ seeds you include in the sauce.If you have access to the actual spice seeds use those and heat them for a more intense and complex flavor. I store my sauce in the fridge, but I have no idea of how long it will last, as I tend to use it all in about 4-5 days max.
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