This North African condiment is made from puréed sweet peppers and chiles. Use it to spice up a soup, roast meat, or grilled vegetables; as a sandwich spread; or as a sauce with rice or couscous dishes.

　　

Ingredients

makes about 3/4 cup

　　5 dried ancho chiles (about 2 ounces)

　　1 large red bell pepper

　　4 garlic cloves, peeled

　　Salt

　　3/4 cup olive oil

　　1 teaspoon red wine vinegar

　　

Step 1

Toast in a hot oven or on a hot griddle until puffed and fragrant: 5 dried ancho chiles (about 2 ounces).

　　

Step 2

Take care to not burn them. Remove and discard the stems and seeds. Put the chiles in a small bowl, cover them with boiling water, and let them soak for about 20 minutes, then drain.

　　

Step 3

Roast over an open flame until the skin is thoroughly blackened and blistered: 1 large red bell pepper.

　　

Step 4

Set the blackened pepper aside covered with a towel or sealed in a paper bag for 5 minutes or so to steam and loosen the skin. Peel the pepper, discarding the stem, seeds, and skin.

　　

Step 5

In a blender or food processor, purée the soaked, drained chiles and peeled pepper to a smooth thick paste with: 4 garlic cloves, peeled, Salt, 3/4 cup olive oil, 1 teaspoon red wine vinegar.

　　

Step 6

If desired, thin the sauce with a bit of water. Store in the refrigerator for up to 3 weeks under a film of oil.

　　

Variations

Step 7

Add cayenne pepper to taste for a spicier harissa.

　　

Step 8

Add 1/2 teaspoon each toasted and ground cumin and coriander seeds, and 1/4 teaspoon caraway seeds.

　　The Art of Simple Food