California Harissa

• 5 dried ancho chiles (2 ounces), stemmed and seeded
• 2 cups boiling water
• 1 large garlic clove
• 3/4 cup plus 2 tablespoons extra-virgin olive oil
• 2 1/2 teaspoons kosher salt
• 1 plum tomato, halved and seeded
• 1 tablespoon plus 1 teaspoon pimenton (Spanish smoked paprika) or sweet paprika
• 1 teaspoon sherry vinegar
• 1 teaspoon fresh lemon juice
• 3/4 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin

1. In a heatproof bowl, cover the anchos with the boiling water and let stand until softened, about 20 minutes.
2. Drain the chiles.
3. Transfer half of them to a food processor along with the garlic, olive oil and salt; puree until smooth.
4. Add the tomato, pimenton, vinegar, lemon juice, cayenne and cumin and puree until smooth.
5. Finely chop the remaining anchos.
6. Add them to the processor and pulse 2 or 3 times, just until combined.
7. Transfer the harissa to a bowl.

chiles, boiling water, garlic, extravirgin olive oil, kosher salt, tomato, paprika, sherry vinegar, lemon juice, cayenne pepper, ground cumin

Taken from www.foodandwine.com/recipes/california-harissa (may not work)