My F&W
quick save (...)

California Harissa

  • ACTIVE: 5 MIN
  • TOTAL TIME: 25 MIN
  • SERVINGS: MAKES ABOUT 1 1/2 CUPS
  • FAST
  • HEALTHY
  • MAKE-AHEAD

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.

  1. 5 dried ancho chiles (2 ounces), stemmed and seeded
  2. 2 cups boiling water
  3. 1 large garlic clove
  4. 3/4 cup plus 2 tablespoons extra-virgin olive oil
  5. 2 1/2 teaspoons kosher salt
  6. 1 plum tomato, halved and seeded
  7. 1 tablespoon plus 1 teaspoon pimentón (Spanish smoked paprika) or sweet paprika
  8. 1 teaspoon sherry vinegar
  9. 1 teaspoon fresh lemon juice
  10. 3/4 teaspoon cayenne pepper
  11. 1/2 teaspoon ground cumin
  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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.