2 whole roasted red peppers, seeds removed
5 to 6 dried chiles (use one variety or a combination like ancho, guaijillo, chipotle, etc.)
1/2 cup boiling water
1 garlic clove
1/2 teaspoon cayenne powder
1 teaspoon cumin
1/2 teaspoon coriander
Juice of half a lemon
Salt, to taste
4 to 5 tablespoons canola oil

Place the chiles in a heatproof bowl, and cover with the boiling water. Let sit for 20 to 30 minutes until the chiles are softened. Reserve chile water.

Once chiles are softened, cut top off the chile and remove the seeds from inside the chiles. Add to the food processor or blender, along with remaining ingredients, except salt and oil. Add two tablespoons of reserved chile water.

Pur?e, slowly pouring in the canola oil to emulsify and thicken mixture (Note: All of the oil may not be needed.).

Season to taste with salt and extra lemon juice. The harissa will keep refrigerated for a few weeks.