Harissa

• 6 dried ancho chiles, seeded, membranes removed
• 1/3 cup San Marzano canned tomatoes
• 1/4 teaspoon cumin seeds
• 1 clove garlic, chopped
• 1 teaspoon smoked paprika
• A healthy pinch cayenne pepper
• 1/2 teaspoon sherry vinegar
• 1/2 cup extra-virgin olive oil
• 1/2 lemon, for juicing
• Kosher salt and freshly ground black pepper

1. Heat a large saute pan over high heat for 1 minute.
2. Add the chiles to the pan and dry-toast them for a few minutes until they are blistered and slightly darkened.
3. Place the chiles in a bowl and cover with very hot water.
4. Let them sit, covered, 15 minutes.
5. Return the pan to the stove and add the tomato.
6. Cook over medium heat for a few minutes until the juices reduce and the tomato is slightly darkened.
7. Meanwhile, toast the cumin in a small pan over medium heat 2 to 3 minutes, until the seeds release their aroma and darken slightly.
8. Pound them coarsely in a mortar.
9. Drain the chiles well and place them in a food processor with the garlic, tomatoes, paprika, cumin, cayenne, vinegar, 1 teaspoon salt, and a pinch of pepper.
10. Puree until well combined.
11. With the motor running, slowly pour in the olive oil and blend until incorporated.
12. Season with a healthy squeeze of lemon juice, and more salt if you like.

ancho chiles, san, cumin seeds, clove garlic, paprika, cayenne pepper, sherry vinegar, extravirgin olive oil, lemon, kosher salt

Taken from www.epicurious.com/recipes/food/views/harissa-390974 (may not work)