• Fast
• Healthy
• Make-Ahead

Ingredients

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

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.