This North African condiment is made from puréed sweet peppers and chiles. Use it to spice up a soup, roast meat, or grilled vegetables; as a sandwich spread; or as a sauce with rice or couscous dishes.
Recipe information
Yield
makes about 3/4 cup
Ingredients
Preparation
Step 1
Toast in a hot oven or on a hot griddle until puffed and fragrant: 5 dried ancho chiles (about 2 ounces).
Step 2
Take care to not burn them. Remove and discard the stems and seeds. Put the chiles in a small bowl, cover them with boiling water, and let them soak for about 20 minutes, then drain.
Step 3
Roast over an open flame until the skin is thoroughly blackened and blistered: 1 large red bell pepper.
Step 4
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. Peel the pepper, discarding the stem, seeds, and skin.
Step 5
In a blender or food processor, purée 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.
Step 6
If desired, thin the sauce with a bit of water. Store in the refrigerator for up to 3 weeks under a film of oil.
Variations
Step 7
Add cayenne pepper to taste for a spicier harissa.
Step 8
Add 1/2 teaspoon each toasted and ground cumin and coriander seeds, and 1/4 teaspoon caraway seeds.
