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  • ACTIVE: 20 MIN
  • TOTAL TIME: 20 MIN plus overnight macerating
  • SERVINGS: makes 1/2 cup

This southern Tunisian sauce has a deep, husky red pepper flavor that's excellent with soups, meat, poultry, fish and couscous dishes.

  1. 1 medium onion, very thinly sliced
  2. Pinch of turmeric
  3. 2 tablespoons kosher salt
  4. 4 ancho chiles, stemmed and seeded
  5. 3 dried chipotle chiles, stemmed and seeded
  6. 1/2 teaspoon ground coriander
  7. 1/2 teaspoon ground caraway seeds
  8. 1/2 teaspoon freshly ground pepper
  9. Pinch of cinnamon
  10. 3 tablespoons extra-virgin olive oil
  1. In a shallow bowl, toss the onion slices with the turmeric and salt. Cover the onion with plastic wrap and let stand overnight at room temperature.
  2. Meanwhile, heat a cast-iron skillet until hot to the touch. Add the anchos and chipotles and toast over moderate heat, pressing lightly with a spatula until the chiles are very pliable and fragrant, about 1 minute. Transfer the chiles to a work surface and let cool completely, then tear them into 1-inch pieces. In a spice grinder, coarsely grind the chiles.
  3. Drain the onion slices in a strainer, pressing hard to extract as much liquid as possible. Transfer the onions to a food processor and pulse until pureed. Add the ground chiles, coriander, caraway, pepper and cinnamon and process to a paste. With the machine on, gradually add the olive oil and puree until fairly smooth.
Make Ahead The harous can be refrigerated for up to 6 months. Serve With Tunisian Spice-Roasted Chicken


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