- 10 ancho chiles, seeded and stemmed
- 6 cloves garlic, chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- ⅔ cups olive oil
- 4 teaspoons soy sauce
- 4 teaspoons balsamic vinegar
- 4 tablespoons cold water
- Coarse salt and freshly ground black pepper to taste
1. Make 1 1/2 cups.
2. Soak the chiles in hot water until soft, about 1 hour. Drain the chiles and transfer to a food processor; add the remaining ingredients. Purée until very smooth. Taste and add more salt and pepper if necessary. Store in a container with a thin layer of olive oil on top to prevent discoloration. The sauce will keep in the refrigerator for 2 weeks.
This North African inspired sauce made with anchos (dried poblano chiles) is spicy but not fiery -- a bold complement to the big flavor of porterhouse. Look for ancho chiles in Hispanic or specialty food shops or from Melissa's Specialty Foods (800/588-0151; www.melissas.com.
Ancho Chile Harissa. To import, drag image to your MacGourmet recipe box.