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Harissa Sauce#1 (Dried Ancho’S

Harissa Sauce#1 (Dried Ancho's recipe image
This vibrant harissa sauce captures the essence of North African cooking with its deep, smoky heat and complex spice profile. By rehydrating dried ancho chiles, you unlock a rich, fruity flavor that forms the backbone of this condiment. The addition of fresh garlic, warm cumin, and earthy coriander creates a robust paste that pairs beautifully with meats, grains, or roasted vegetables. While traditionally associated with Tunisian cuisine, this vegan-friendly sauce brings a kick to any meal. It&# 226;€™s incredibly versatile, serving as a marinade, a dipping sauce, or a flavor booster for soups and stews. Make a batch to keep in the fridge for quick, authentic flavor throughout the week.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 379.1
Dietary: Gluten-free, Vegan, Vegetarian
Description
This vibrant harissa sauce captures the essence of North African cooking with its deep, smoky heat and complex spice profile. By rehydrating dried ancho chiles, you unlock a rich, fruity flavor that forms the backbone of this condiment. The addition of fresh garlic, warm cumin, and earthy coriander creates a robust paste that pairs beautifully with meats, grains, or roasted vegetables. While traditionally associated with Tunisian cuisine, this vegan-friendly sauce brings a kick to any meal. It&# 226;€™s incredibly versatile, serving as a marinade, a dipping sauce, or a flavor booster for soups and stews. Make a batch to keep in the fridge for quick, authentic flavor throughout the week.
Ingredients
  • 4 Dried Chile anchos
  • 1/8 cup Tomato paste
  • 4 tablespoon Olive oil
  • 4 teaspoon Cayenne
  • 6 md Garlic cloves
  • 2 teaspoon Cumin
  • 2 teaspoon Coriander
  • 3/4 cup Water or reconstituted chile
Directions
  1. 1
    Place the dried ancho chiles in a heatproof bowl and cover with boiling water. Let them soak for 20 minutes until soft and pliable.
  2. 2
    Drain the chiles, reserving the soaking liquid. Remove the stems and seeds if desired for less heat, then tear the chiles into rough pieces.
  3. 3
    In a blender or food processor, combine the soaked chiles, tomato paste, olive oil, cayenne pepper, garlic cloves, cumin, and coriander.
  4. 4
    Blend the mixture on high speed, stopping to scrape down the sides as needed, until it forms a thick, coarse paste.
  5. 5
    Taste the reserved chile soaking liquid. If it is not bitter, gradually add it to the blender, starting with 1/2 cup, to reach your desired consistency.
  6. 6
    Blend again until the sauce is smooth and uniform. Add more water or chile liquid if a thinner consistency is preferred.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 379.1kcal
% Daily Value *
Total Fat 16.8g26%
Saturated Fat 2.4g12%
Cholesterol 0.0mg0%
Sodium 74.9mg4%
Total Carbohydrate 53.4g18%
Dietary Fiber 4.9g20%
Sugars 2.3g
Protein 10.7g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Transfer the harissa to a clean jar with a tight-fitting lid. Store in the refrigerator for up to several weeks.

For a smoother sauce, blend longer. For a chunkier texture, pulse briefly.

If you prefer less heat, remove all seeds and veins from the chiles before blending.

Keywords: harissa, chile, ancho, spicy, sauce, paste, garlic, cumin, coriander, cayenne, olive oil, vegan, mediterranean, african, tunisian, smoky, hot, condiment, rehydrated, blender
Read it online: https://www.chefs-mate.com/recipe/harissa-sauce1-dried-anchos/