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Harissa Sauce#1 (dried Ancho's)

A home-style Harissa Sauce#1 (dried Ancho's) made with Tomato Paste, Olive Oil, and Water Or Reconstituted Chile Water. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/8 cup
• 4 tbsp
• 3/4 cup

Method (preview)

1. 1

   Remove the anchos from the pot (reserving the water), stem and tear them into several pieces, and add to the blender.

2. 2

   Taste the chile water, and if not bitter, add 3/4 cup to the blender (otherwise add water).

3. 3

   Puree until smooth.

4. 4

   For a thinner sauce, add more chile water in small increments until you reach the desired consistency.

5. 5

   Refrigerated, harissa will keep for several weeks.