• 10 ancho chiles, seeded and stemmed
  • 6 cloves garlic, chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 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;



MacGourmet downloadAncho Chile Harissa. To import, drag image to your MacGourmet recipe box.


Steve Johnson


4 servings