Ancho Chile Harissa

Ancho Chile Harissa
Photo by Scott Phillips


  • 2 Tbs. cold water
  • 2 tsp. soy sauce
  • 1 tsp. ground cumin
  • 2 tsp. balsamic vinegar
  • 3 cloves garlic, chopped
  • 1/3 cup olive oil
  • Kosher salt and freshly ground black pepper to taste
  • + 2 more ingredients
    • 1 tsp. ground coriander
    • 5 ancho chiles, seeded and stemmed

Soak the chiles in hot water until soft, about 1 hour. Drain the chiles and transfer to a food processor; add the remaining ingredients. Purée until very smooth. Taste and add more salt and pepper if necessary. Store in a container with a thin layer of olive oil on top to prevent discoloration. T...

View full recipe at Fine Cooking


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