Harissa for 8

Ingredients and Weight:

• 1 pound dried ancho chiles, stemmed and seeded
• 2 large red bell peppers, chopped
• 1 large yellow onion, chopped
• 6 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground cayenne pepper
• 1 teaspoon salt
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1/4 cup water

Preparation Time:

20 minutes

Cooking Time:

1 hour

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Soak the ancho chiles in hot water for 30 minutes, or until softened.
2. Drain the ancho chiles and add them to a blender along with the bell peppers, onion, garlic, cumin, coriander, cayenne, salt, olive oil, vinegar, and water.
3. Blend until smooth and creamy.
4. Transfer the harissa to a saucepan and simmer over medium heat for 1 hour, or until thickened.
5. Let the harissa cool slightly before serving.

Nutritional Information:

• Calories: 150 per serving
• Fat: 10 grams
• Protein: 5 grams
• Carbohydrates: 20 grams

Dish Characteristics:

• Bold and spicy flavor
• Rich and creamy texture
• Versatile condiment that can be used as a marinade, dip, or sauce

User Comments:

• "This harissa is amazing! It has the perfect balance of heat and flavor."
• "I love using this harissa as a marinade for grilled chicken."
• "It's also great as a dip for vegetables or chips."
• "This is the best harissa I've ever had!"

Special Precautions and Tips:

• Wear gloves when handling dried ancho chiles as they can irritate your skin.
• If you don't have red wine vinegar, you can substitute another type of vinegar, such as white wine vinegar or apple cider vinegar.
• Harissa can be stored in the refrigerator for up to 2 weeks.