Harissa sauce#1 (dried ancho's)

 
                      HARISSA SAUCE#1 (dried Ancho's)
 
 Recipe By     : Jennifer Trainer Thompson
 Serving Size  : 12   Preparation Time :0:10
 Categories    : Condiments & Seasoning           Chile
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    dried chile anchos
      1/8  cup           tomato paste
    4      tablespoons   olive oil
    4      teaspoons     cayenne
    6      medium        garlic cloves
    2      teaspoons     cumin
    2      teaspoons     coriander
      3/4  cup           water or reconstituted chile water
 
 Reconstitute the anchos by putting them in a pot of hot water and
 soaking until soft, about 20 minutes. While the chiles are soaking,
 puree all the ingredients except the water in a blender or food
 processor.
 
 Remove the anchos from the pot (reserving the water), stem and tear
 them into several pieces, and add to the blender. Taste the chile
 water, and if not bitter, add 3/4 cup to the blender (otherwise add
 water). Puree until smooth. For a thinner sauce, add more chile water
 in small increments until you reach the desired consistency.
 Refrigerated, harissa will keep for several weeks.
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : This rip-roaring North African and French hot sauce made with
 cayenne (called "the enraged pepper" by the French) is served with
 many things -- stews, grilled mussels, even bread. Its thick,
 paste-like consistency makes it a flavorful side accompaniment to
 grilled meats, or it can be thinned with chile water and served over
 couscous.
 
 MAKES 1 1/2 CUPS