Preheat your oven to 350°F / 175°C.
Roast the red peppers for 30 to 40 minutes, until the skins are charred and the flesh is soft.
Remove from the oven, cover with foil, and let cool.
Once cool enough to handle, peel the skin and remove the seeds.
While the peppers roast, place the dried chiles in a pot and cover with 2 cups / 480 ml of boiling water.
Cover with a lid and let them rehydrate for 20 to 30 minutes.
Drain the chiles, then discard the stems and seeds.
In a dry pan over medium heat, toast the coriander, cumin, and caraway seeds for 1-2 minutes until fragrant. Immediately transfer to a mortar and pestle or spice grinder and grind into a fine powder.
Combine the roasted peppers, rehydrated chiles, freshly ground spices, sun-dried tomatoes, garlic, turmeric, salt, olive oil, and lemon juice in a high-speed blender or food processor.
Blend until the mixture is completely smooth.
Spoon the finished harissa into a clean jar and store in the fridge for up to 1 week.
Freeze leftover harissa in an ice cube tray for perfectly portioned amounts.
Once frozen, transfer the cubes to a freezer bag for storage up to 6 months.
After jarring your harissa, pour a thin layer of olive oil over the top before sealing. This creates a barrier that helps preserve its freshness in the fridge.
