Procedures:
| 1 | Reconstitute the anchos by putting them in a pot of hot water and soaking until soft, about 20 minutes. | | 2 | While the chiles are soaking, puree all the ingredients except the water in a blender or food processor. | | 3 | Remove the anchos from the pot (reserving the water), stem and tear them into several pieces, and add to the blender. | | 4 | Taste the chile water, and if not bitter, add ?cup to the blender (otherwise add water). | | 5 | Puree until smooth. | | 6 | For a thinner sauce, add more chile water in small increments until you reach the desired consistency. | | 7 | Refrigerated, harissa will keep for several weeks |
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