Harissa Sauce #1 (Dried Anchos)

Ready in 1 hour
1 review(s) averaging 4. 100% would make again

Top-ranked recipe named "Harissa Sauce #1 (Dried Anchos)"

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Try this Harissa Sauce #1 (Dried Anchos) recipe, or contribute your own. "Olive oil" and "Chilis" are two tags used to describe Harissa Sauce #1 (Dried Anchos).


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4 ts Cayenne
2 ts Coriander
1/8 c Tomato paste
3/4 c Water; or reconstituted chile
2 ts Cumin
4 Dried chile anchos
4 tb olive oil
6 md Garlic

Original recipe makes 12



Reconstitute the anchos by putting them in a pot of hot water and soaking until soft, about 20 minutes. While the chiles are soaking, puree all the ingredients except the water in a blender or food processor. Remove the anchos from the pot (reserving the water), stem and tear them into several pieces, and add to the blender. Taste the chile water, and if not bitter, add 3/4 cup to the blender (otherwise add water). Puree until smooth. For a thinner sauce, add more chile water in small increments until you reach the desired consistency. Refrigerated, harissa will keep for several weeks. Recipe By : Jennifer Trainer Thompson (Hot Licks) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Calories Per Serving: 44 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Taylor68 1 year ago

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