Harissa Sauce

1. 1

   Stir coriander and caraway in small skillet over medium-high heat until aromatic, about 30 seconds.

2. 2

   Transfer to processor.

3. 3

   Cook garlic in same skillet, covered, over medium-low heat until tender, turning occasionally, about 10 minutes.

4. 4

   Cool.

5. 5

   Peel garlic; add to processor.

6. 6

   Char bell peppers over gas flame or in broiler until blackened on all sides.

7. 7

   Enclose in paper bag; let stand 10 minutes.

8. 8

   Peel, seed, and coarsely chop peppers; add peppers, oil, sugar, and crushed red pepper to processor.

9. 9

   Puree.

10. 10

    Season with salt and pepper.

11. 11

    (Can be made 1 day ahead.

12. 12

    Cover and refrigerate.)

* Per serving · 4 servings · Values may vary.

No additional tips available.