Harissa "Ketchup"

1. 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. 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. 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. 4

   Add peppers, oil, sugar, and crushed red pepper to processor and puree; season to taste with salt and pepper.

5. 5

   Cover and refrigerate up to a day in advance.

* Per serving · 4 servings · Values may vary.

No additional tips available.