This fiery North African condiment is a Lucques favorite.

　　

Ingredients

6 dried ancho chiles, seeded, membranes removed

　　1/3 cup San Marzano canned tomatoes

　　1/4 teaspoon cumin seeds

　　1 clove garlic, chopped

　　1 teaspoon smoked paprika

　　A healthy pinch cayenne pepper

　　1/2 teaspoon sherry vinegar

　　1/2 cup extra-virgin olive oil

　　1/2 lemon, for juicing

　　Kosher salt and freshly ground black pepper

　　

Step 1

Heat a large sauté pan over high heat for 1 minute. Add the chiles to the pan and dry-toast them for a few minutes until they are blistered and slightly darkened. Place the chiles in a bowl and cover with very hot water. Let them sit, covered, 15 minutes.

　　

Step 2

Return the pan to the stove and add the tomato. Cook over medium heat for a few minutes until the juices reduce and the tomato is slightly darkened.

　　

Step 3

Meanwhile, toast the cumin in a small pan over medium heat 2 to 3 minutes, until the seeds release their aroma and darken slightly. Pound them coarsely in a mortar.

　　

Step 4

Drain the chiles well and place them in a food processor with the garlic, tomatoes, paprika, cumin, cayenne, vinegar, 1 teaspoon salt, and a pinch of pepper. Purée until well combined. With the motor running, slowly pour in the olive oil and blend until incorporated. Season with a healthy squeeze of lemon juice, and more salt if you like.

　　Sunday Suppers at Lucques[by Suzanne Goin with Teri Gelber. Copyright © 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved..Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz.Teri Gelber is a food writer and public-radio producer living in Los Angeles.](http://astore.amazon.com/epistore-20/detail/1400042151)