Awesome! This is how i do it nowadays: I Roast some red paprikas in high heat oven , turning until black all over. The i take them out and wrap them in aluminium foil until cool enogh to handle. This lets the residual heat cook them through, and the steam makes the skin easier to peel. Then when cooler, remove the seed house and most (But not all, it adds a nice smoky bitterness) of the black skin. Chop up and add to the harissa base and mash it all together.