Harissa from Suzanne Goins Sunday Suppers at Lucques (makes about 2 cups)

6 dried ancho chiles, seeded and demembraned 1/3 C. canned tomatoes tsp. cumin seeds 1 clove garlic 1 tespoon smoked paprika

pinch of cayenne (or to your liking) tsp sherry vinegar C. olive oil lemon salt and pepper to taste

Heat a large saut pan over high heat. Add the chiles to the pan and dry roast them for a few minutes until they blister and have darkened. Place the chiles in a bowl and cover with very hot water. Let them seep and soften for about 15 minutes. Return the cleaned pan to the stove and toast the cumin seeds for a couple minutes to let them toast. Pound them in a mortar or grind them in a spice grinder. Drain the chiles and place them in a food processor with the garlic, tomatoes, paprika, cumin, cayenne, vinegar, salt and pepper. Puree until well combined and then slowly pour in the olive oil and blend until incorporated. Season with lemon juice and taste for salt and pepper. This will keep in the refridgerator for a few months. Delicious swirled into soups and tossed on roasted vegetables.