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Ancho Chile Harissa

Photo: Scott Phillips

Yield: Yields 1 cup.

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

Nutritional Information

  • Nutritional Sample Size per tablespoon
  • Calories (kcal) : 60
  • Fat Calories (kcal): 50
  • Fat (g): 5
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 0
  • Sodium (mg): 75
  • Carbohydrates (g): 3
  • Fiber (g): 1
  • Protein (g): 1


  • 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.


Rate or Review

Reviews (2 reviews)

  • cookingjudy | 06/02/2020

    Have been making this sauce for years and it is always welcomed. It goes well with anything, fish, chicken, sandwiches. I give this as Christmas gifts.

  • Demo96 | 03/01/2020

    I made this and followed the recipe closely except for I roasted the peppers and garlic before blending. I believe it is very tasty and easy to make.

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