Harous

1. 1

   In a shallow bowl, toss the onion slices with the turmeric and salt.

2. 2

   Cover the onion with plastic wrap and let stand overnight at room temperature.

3. 3

   Meanwhile, heat a cast-iron skillet until hot to the touch.

4. 4

   Add the anchos and chipotles and toast over moderate heat, pressing lightly with a spatula until the chiles are very pliable and fragrant, about 1 minute.

5. 5

   Transfer the chiles to a work surface and let cool completely, then tear them into 1-inch pieces.

6. 6

   In a spice grinder, coarsely grind the chiles.

7. 7

   Drain the onion slices in a strainer, pressing hard to extract as much liquid as possible.

8. 8

   Transfer the onions to a food processor and pulse until pureed.

9. 9

   Add the ground chiles, coriander, caraway, pepper and cinnamon and process to a paste.

10. 10

    With the machine on, gradually add the olive oil and puree until fairly smooth.

* Per serving · 4 servings · Values may vary.