Roasted Red Pepper Harissa

bon appétit sauce bell pepper caraway coriander cumin chile pepper condiment african

Ingredients

4 garlic cloves

1/2 cup olive oil

1/2 teaspoon caraway seeds

1/2 teaspoon coriander seeds

1/2 teaspoon cumin seeds

1/4 teaspoon black peppercorns

6 roasted red peppers from a jar, seeds removed

1 fresh red chile (such as cayenne or Fresno), halved, seeds removed

1 tablespoon red wine vinegar

1/2 teaspoon sugar

Kosher salt

A spice mill

Method

Cook garlic and oil in a small saucepan over medium until garlic is tender, 10–15 minutes. Let cool.

Meanwhile, toast caraway seeds, coriander seeds, cumin seeds, and peppercorns in a dry small skillet, tossing often, until fragrant, about 2 minutes. Let cool; finely grind in spice mill.

Blend spices, garlic and oil, roasted red peppers, chile, vinegar, and sugar in a blender until smooth; season with salt.

Harissa can be made 1 day ahead. Cover and chill.