View cart background image
0
items
Free Shipping Over $49
Culinary Escape to Spain
Get Timely and Delicious Recipe Updates
 

Ancho Chile Harissa

Source: Fine Cooking - Issue 33
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  10 Minutes
Total Time:  1 Hour 10 Minutes
  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.
RECIPE INGREDIENTS
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
DIRECTIONS
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 Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Yields 1 cup
Calories: 114
Sodium: 81mg
Fiber: 2g
Carbohydrates, Total: 6g
Protein: 1g
% Cal. from Fat: 79%
Fat. Total: 10g
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.