Place the dried ancho and chile de arbol chilies in a heatproof bowl. Pour the boiling water over them and let sit for 20 to 30 minutes until softened. Reserve the chile soaking water.

Once chiles are softened, cut off the tops and remove the seeds. Add the rehydrated chilies, chipotle chiles in adobo, smashed garlic clove, and lemon juice to a food processor or blender.

Purée the mixture. Slowly drizzle in the olive oil while the processor is running to thicken the sauce. If you prefer a thinner consistency, add 1-2 tablespoons of the reserved chile water.

Season the Harissa to taste with salt. Add more lemon juice if desired for brightness. Blend again briefly to combine.

Transfer the homemade Harissa to a clean jar. It will keep refrigerated for up to 2-3 weeks, allowing the flavors to meld beautifully.

Serve this vibrant, spicy sauce with grilled meats, roasted vegetables, or anywhere you need a fiery kick!