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Ancho Chile Harissa

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Yields 1 cup.

  • To learn more, read:
    Harissa
  • by from Fine Cooking
    Issue 33

This North African inspired sauce made with anchos (dried poblano chiles) is spicy but not fiery -- a bold complement to the big flavor of a Grilled Porterhouse. Look for ancho chiles in Hispanic or specialty food shops or from Melissa's Specialty Foods.

  • 5 ancho chiles, seeded and stemmed
  • 3 cloves garlic, chopped
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1/3 cup olive oil
  • 2 tsp. soy sauce
  • 2 tsp. balsamic vinegar
  • 2 Tbs. cold water
  • Kosher salt and freshly ground black pepper to taste

Soak the chiles in hot water until soft, about 1 hour. Drain the chiles and transfer to a food processor; add the remaining ingredients. Purée until very smooth. Taste and add more salt and pepper if necessary. Store in a container with a thin layer of olive oil on top to prevent discoloration. The sauce will keep in the refrigerator for 2 weeks.

nutrition information (per serving):
Size : per tablespoon; Calories (kcal): 60; Fat (g): fat g 5; Fat Calories (kcal): 50; Saturated Fat (g): sat fat g 1; Protein (g): protein g 1; Monounsaturated Fat (g): 3; Carbohydrates (g): carbs g 3; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 75; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 1;

Photo: Photo: Scott Phillips

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