1. Cut peppers in half, remove seeds, and soak in hot water for 10 minutes.
2. Drain, saving the water for blending if desired.
3. Blend peppers, seasoning, and either 1/2 cup reserved water or 1/2 cup olive oil until smooth.

Uses: Harissa paste can be used in so many different ways! Try it as a marinade on chicken or tofu, as a base on flat bread pizza, or in meatballs and kofta.

Our favorite is a flatbread spread with the Ancho Harissa Paste, chickpeas, olives, smoked mozzarella, and sweet peppers. Salty, smoky, and so supremely delicious!