Harissa

1. 1

   Toast in a hot oven or on a hot griddle until puffed and fragrant: 5 dried ancho chiles (about 2 ounces).

2. 2

   Take care to not burn them.

3. 3

   Remove and discard the stems and seeds.

4. 4

   Put the chiles in a small bowl, cover them with boiling water, and let them soak for about 20 minutes, then drain.

5. 5

   Roast over an open flame until the skin is thoroughly blackened and blistered: 1 large red bell pepper.

6. 6

   Set the blackened pepper aside covered with a towel or sealed in a paper bag for 5 minutes or so to steam and loosen the skin.

7. 7

   Peel the pepper, discarding the stem, seeds, and skin.

8. 8

   In a blender or food processor, puree the soaked, drained chiles and peeled pepper to a smooth thick paste with: 4 garlic cloves, peeled, Salt, 3/4 cup olive oil, 1 teaspoon red wine vinegar.

9. 9

   If desired, thin the sauce with a bit of water.

10. 10

    Store in the refrigerator for up to 3 weeks under a film of oil.

11. 11

    Add cayenne pepper to taste for a spicier harissa.

12. 12

    Add 1/2 teaspoon each toasted and ground cumin and coriander seeds, and 1/4 teaspoon caraway seeds.

* Per serving · 4 servings · Values may vary.