Ancho Chile Harissa

  • Active Time 10m
  • Total Time 1h 10m

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 porterhouse. Look for ancho chiles in Hispanic or specialty food shops.


  • 5 ancho chiles, seeded and stemmed
  • 3 cloves garlic, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/3 cup olive oil
  • 2 teaspoons soy sauce
  • 2 teaspoons balsamic vinegar
  • 2 tablespoons cold water
  • Coarse 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.

Serving Size = 2 tablespoons

Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.

RecID 5640

nutrition information per serving

114 calories; 10g total fat; 0mg cholesterol; 81mg sodium; 6g carbohydrates; 2g fiber; 1g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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