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California Harissa

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California Harissa

  • fast FAST
  • healthy HEALTHY
  • make ahead MAKE-AHEAD
ACTIVE TIME: 5 MIN
TOTAL TIME: 25 MIN
MAKES ABOUT 1 1/2 CUPS
Goin uses this spicy Tunisian sauce as both a marinade and an accompaniment. It's classically served alongside couscous, but can be paired with most poultry, meat and hearty fish, including the halibut skewers.
ingredients
  • 5 dried ancho chiles (2 ounces), stemmed and seeded
  • 2 cups boiling water
  • 1 large garlic clove
  • 3/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 1/2 teaspoons kosher salt
  • 1 plum tomato, halved and seeded
  • 1 tablespoon plus 1 teaspoon pimentón (Spanish smoked paprika) or sweet paprika
  • 1 teaspoon sherry vinegar
  • 1 teaspoon fresh lemon juice
  • 3/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
directions
  1. In a heatproof bowl, cover the anchos with the boiling water and let stand until softened, about 20 minutes. Drain the chiles. Transfer half of them to a food processor along with the garlic, olive oil and salt; puree until smooth. Add the tomato, pimentón, vinegar, lemon juice, cayenne and cumin and puree until smooth. 
  2. Finely chop the remaining anchos. Add them to the processor and pulse 2 or 3 times, just until combined. Transfer the harissa to a bowl.

MAKE AHEAD The harissa can be refrigerated for up to 1 week.

Recipe by Suzanne Goin
From A Banner Day
This recipe originally appeared in July, 2003.