Harissa

Directions

1. 1
   Toast in a hot oven or on a hot griddle until puffed and fragrant: 5 dried ancho chiles (about 2 ounces).
2. 2
   Take care to not burn them.
3. 3
   Remove and discard the stems and seeds.
4. 4
   Put the chiles in a small bowl, cover them with boiling water, and let them soak for about 20 minutes, then drain.
5. 5
   Roast over an open flame until the skin is thoroughly blackened and blistered: 1 large red bell pepper.
6. 6
   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.
7. 7
   Peel the pepper, discarding the stem, seeds, and skin.
8. 8
   In a blender or food processor, puree 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.
9. 9
   If desired, thin the sauce with a bit of water.
10. 10
    Store in the refrigerator for up to 3 weeks under a film of oil.
11. 11
    Add cayenne pepper to taste for a spicier harissa.
12. 12
    Add 1/2 teaspoon each toasted and ground cumin and coriander seeds, and 1/4 teaspoon caraway seeds.