California Harissa

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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.

By

Suzanne Goin

Updated on March 29, 2015

Active Time:

5 mins

Total Time:

25 mins

Yield:

MAKES ABOUT 1 1/2 CUPS

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Ingredients

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

Directions

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.

Make Ahead

The harissa can be refrigerated for up to 1 week.

Originally appeared: July 2003

California Harissa

Ingredients

Directions

Make Ahead

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