Harissa

Total time: 35 minutes

Servings: Makes 1 1/2 cups

Note: From Farid Zadi. The chiles called for here are available at Mexican markets, Whole Foods and Bristol Farms stores and well-stocked supermarkets.

3 to 4 dried cascabel chiles

3 to 4 dried guajillo chiles

15 to 20 dried japones chiles

2 red bell peppers

4 sun-dried tomatoes

1 clove garlic

Olive oil

Salt and pepper

1. Soak the cascabel, guajillo and japones chiles in warm water until softened. Roast the bell peppers over a burner flame or under the broiler, turning them until evenly charred on all sides and soft, about 7 to 10 minutes. Cover them in plastic wrap until cool, then peel and seed. Remove the seeds from the chiles and tomatoes.

2. Place the cascabel, guajillo and japones chiles, bell peppers, tomatoes and garlic in a food processor. Purée, adding olive oil as needed for a smooth texture, about 6 tablespoons. The result should be a thick paste. Add salt and pepper to taste.

Each tablespoon: 70 calories; 2 grams protein; 7 grams carbohydrates; 3 grams fiber; 4 grams fat; 0 saturated fat; 0 cholesterol; 16 mg. sodium.