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Ancho Chile Harissa

Source: Fine Cooking - Issue 33
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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.
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 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
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