Ingredients
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1 medium onion, very thinly sliced
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Pinch of turmeric
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2 tablespoons kosher salt
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4 ancho chiles, stemmed and seeded
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3 dried chipotle chiles, stemmed and seeded
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1/2 teaspoon ground coriander
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1/2 teaspoon ground caraway seeds
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1/2 teaspoon freshly ground pepper
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Pinch of cinnamon
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3 tablespoons extra-virgin olive oil
Directions
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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.
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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.
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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.