Fresh Chili Harissa

Ingredients

• 2 red bell peppers
• 1 poblano pepper
• 4 Fresno chili peppers
• 2 serrano chilies
• 1 tablespoon neutral oil, such as canola, corn, or grape seed
• 1 teaspoon ground coriander
• 3/4 teaspoon ground caraway
• 2 teaspoons Diamond crystal kosher salt; for table salt, use about half as much by volume or the same by weight
• 3 tablespoons freshly squeezed lemon juice, from about 1 lemon
• 3 tablespoons extra-virgin olive oil

Directions

1. Heat the broiler. Cover a rimmed baking sheet with foil, then arrange the bell, poblano, fresno, and serrano peppers on top. Coat the peppers with the oil, slide the pan under the broiler, and cook, turning the peppers when needed, until the skins are blackened all around, about 10 minutes. Move the peppers to a large bowl, cover the bowl with plastic wrap, and let them steam.
2. While the peppers sit, warm a dry sauté pan over medium heat. Add the coriander and caraway and toast them just until they smell fragrant, then take them off the heat and set them aside.
3. When the peppers are cool enough to work with, put on gloves and remove the skins, seeds, and stems. Add the cleaned peppers to a food processor and puree until the mixture is smooth.
4. Scrape the pepper paste into a bowl. Stir in the toasted coriander and caraway, salt, lemon, and olive oil to finish the harissa. It is at its best the next day and will keep in the refrigerator for a week.