Recipes Harous 5.0 (4,892) Add your rating & review This southern Tunisian sauce has a deep, husky red pepper flavor that's excellent with soups, meat, poultry, fish and couscous dishes. More Fast and Easy Ethnic Recipes By Abderrazak Haouari Updated on October 30, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 20 mins Total Time: 20 mins Yield: makes 1/2 cup Ingredients 1 medium onion, very thinly sliced Pinch of turmeric 2 tablespoons kosher salt 4 ancho chiles, stemmed and seeded 3 dried chipotle chiles, stemmed and seeded 1/2 teaspoon ground coriander 1/2 teaspoon ground caraway seeds 1/2 teaspoon freshly ground pepper Pinch of cinnamon 3 tablespoons extra-virgin olive oil Directions 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. 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. 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. Rate it Print