Harissa "ketchup"

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

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

Recipe

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