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Harissa "ketchup"

1 tablespoon coriander seed
1 tablespoon caraway seed
4 large garlic cloves, unpeeled
4 large red bell peppers
12 cup extra virgin olive oil
1 tablespoon sugar
2 teaspoons dry crushed red pepper


Toast coriander and caraway seeds in a small, dry skillet over medium high heat until fragrant, about 30 seconds; transfer to food processor. Turn heat to medium low and cook garlic, covered (shaking pan occasionally), until tender, about 10 minutes; cool, peel, and add to processor. Char red peppers under broiler, place in paper bag, and let stand 10 minutes; once cool enough to handle, peel, seed and coarsely chop. Add peppers, oil, sugar, and crushed red pepper to processor and puree; season to taste with salt and pepper. Cover and refrigerate up to a day in advance.

Source: www.food.com