A question about a recipe: Roasted Carrot Harissa and Crème Fraiche Crostini

Hi! I agree with Quinciferous - the flavor (and color) would be different with fresh chiles. I've never made this using fresh chiles, as the dried ones impart a lovely smoky flavor to the harissa. If I only had fresh chiles I'd roast them under the broiler first and peel off the skin before adding to the harissa. I'm curious to know how it turns out if you try this with fresh ones.

Huge difference between fresh and dried chiles. Not so much between dried Anaheim / New Mexico / California and ancho chiles which you should be able to find just about anywhere (except you might want to use fewer anchos since they're heavier). You could also sub guajillos.

From looking at the recipe, I imagine you'd want dried ones if you can get them. The flavor will be quite different if they are fresh. However, I bet it would be tasty -- just different -- with fresh chilies. You would skip all of the soaking steps in that case, and I imagine you'd want to add them bit by bit, tasting as you go, to make sure you don't make the whole thing too spicy.

Alternatively, you could dry the chilies you bought and use them in a few days/week when they finally dry out!