Harous

Directions

1. 1
   In a shallow bowl, toss the onion slices with the turmeric and salt.
2. 2
   Cover the onion with plastic wrap and let stand overnight at room temperature.
3. 3
   Meanwhile, heat a cast-iron skillet until hot to the touch.
4. 4
   Add the anchos and chipotles and toast over moderate heat, pressing lightly with a spatula until the chiles are very pliable and fragrant, about 1 minute.
5. 5
   Transfer the chiles to a work surface and let cool completely, then tear them into 1-inch pieces.
6. 6
   In a spice grinder, coarsely grind the chiles.
7. 7
   Drain the onion slices in a strainer, pressing hard to extract as much liquid as possible.
8. 8
   Transfer the onions to a food processor and pulse until pureed.
9. 9
   Add the ground chiles, coriander, caraway, pepper and cinnamon and process to a paste.
10. 10
    With the machine on, gradually add the olive oil and puree until fairly smooth.