Active Time
05 MIN
Total Time
25 MIN
Yield
Serves : MAKES ABOUT 1 1/2 CUPS

Suzanne 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.  More Terrific Condiments

How to Make It

Step 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.

Step 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.

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