Makes 1 cup
4oz dried Ancho chiles
1 teaspoon cumin
1 teaspoon coriander
3 garlic cloves
1 teaspoon coarse ground sea salt
1/2 lemon, juiced
Add dried Ancho chiles to a large bowl.
Cover with boiling water and lay something heavy on top to weigh down the chiles so they’re submerged (I used two glasses).
Soak the chiles for 30-60 minutes or until rehydrated.
Drain the chiles but set aside 1-2 cups of the liquid.
Cut the ends off and deseed the chiles.
Transfer the chiles to a food processor.
Add cumin, coriander, garlic and sea salt.
Process the mixture until the blade needs encouragement.
Drizzle in a little of the chile liquid and process.
Continue to do this until a paste forms.
Add lemon juice and mix to combine.
Taste to check if more sea salt is needed.
Transfer Harissa to a glass jar, cover and store in the refrigerator for up to a week.
Use on scrambled eggs, raw carrots, as a topping for tacos or to eat with a spoon.
Be careful though, it may be a little spicy for the latter.