Harissa Sauce

Recipe Ingredients

1 tablespoon	15ml	Coriander seeds
1 tablespoon	15ml	Caraway seeds
4 tablespoons	60ml	Garlic cloves - unpeeled (large)
4 tablespoons	60ml	Red bell peppers (large)
1/2 cup	118ml	Extra-virgin olive oil
1 tablespoon	15ml	Sugar
2 teaspoons	10ml	Dried crushed red pepper
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.)

This recipe yields about 2 2/3 cups.

Source:
Bon Appetit, September 2002

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