Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Dried chile anchos |
| ⅛ cup | Tomato paste |
| 4 tablespoons | Olive oil |
| 4 teaspoons | Cayenne |
| 6 mediums | Garlic cloves |
| 2 teaspoons | Cumin |
| 2 teaspoons | Coriander |
| ¾ cup | Water or reconstituted chile |
| \N \N | Water |
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)