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
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
How to Make It
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.
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.
The harissa can be refrigerated for up to 1 week.
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