Harissa Sauce

Name: Harissa Sauce
Yield: Makes about 2 2/3 cups
Ingredients: 1 tablespoon coriander seeds; 1 tablespoon caraway seeds; 4 large garlic cloves, unpeeled; 4 large red bell peppers; 1/2 cup extra-virgin olive oil; 1 tablespoon sugar; 2 teaspoons dried crushed red pepper

middle eastern moroccan sauce food processor garlic broil quick & easy spice bell pepper caraway bon appétit

N/A

Makes about 2 2/3 cups

Source

Ingredients

1 tablespoon coriander seeds

1 tablespoon caraway seeds

4 large garlic cloves, unpeeled

4 large red bell peppers

1/2 cup extra-virgin olive oil

1 tablespoon sugar

2 teaspoons dried crushed red pepper

Method

Stir coriander and caraway in small skillet over medium-high heat until aromatic, about 30 seconds. Transfer to processor. Cook garlic in same skillet, covered, over medium-low heat until tender, turning occasionally, about 10 minutes. Cool. Peel garlic; add to processor.

Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and coarsely chop peppers; add peppers, oil, sugar, and crushed red pepper to processor. Puree. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)