Harissa sauce#1 (dried ancho's)

12 Servings

Ingredients

QuantityIngredient
4Dried chile anchos
cupTomato paste
4tablespoonsOlive oil
4teaspoonsCayenne
6mediumsGarlic cloves
2teaspoonsCumin
2teaspoonsCoriander
¾cupWater or reconstituted chile
Water

Directions

Reconstitute the anchos by putting them in a pot of hot water and soaking until soft, about 20 minutes. While the chiles are soaking, puree all the ingredients except the water in a blender or food processor.

Remove the anchos from the pot (reserving the water), stem and tear them into several pieces, and add to the blender. Taste the chile water, and if not bitter, add ¾ cup to the blender (otherwise add water). Puree until smooth. For a thinner sauce, add more chile water in small increments until you reach the desired consistency.

Refrigerated, harissa will keep for several weeks.

Recipe By : Jennifer Trainer Thompson (Hot Licks)