A flavorful harissa sauce made with dried New Mexico chiles and red bell peppers. The sauce is enhanced with tomato paste, garlic, smoked paprika, coriander, cumin, cayenne, and olive oil, making it versatile for various dishes.
1: Place dried chiles in a bowl with hot water and let soak for 30 minutes to re-hydrate.
2: Drain the chiles and take off stems and seeds.
3: Cut bell peppers in half and roast at 450°F for 20 minutes in an air fryer (or broil in the oven until charred).
4: Once roasted, place the bell peppers in a bowl and cover with plastic wrap to remove skins.
5: Add the remaining ingredients into a food processor and pulse until all ingredients are combined.
6: Store in a jar with a little olive oil on top.
