Cut the peppers stems and remove the seeds (it’s okay to leave some) and discard.
Boil enough water to cover the peppers. Put the peppers in a metal or ceramic bowl (not plastic)and cover them with the boiled water. Place a plate over to prevent them from floating. Soak for 15 minutes. Drain then dry them in a salad spinner or on with a clean kitchen towel as much as possible.
Put the peppers in a food processor with the rest of the ingredients and process until you get a smooth yet slightly chunky paste.
Put the harissa in sterilized jars or airtight
container. Drizzle a little bit of olive oil and seal. Refrigerate up to one month or freeze.