California Harissa

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California Harissa

 

5 dried ancho chiles, 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

 

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.

Makes 1 1/2 cups.

 

 

 

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