Harissa is an aromatic, mildly sweet, North African condiment, that is fantastic anywhere you would use salsa or hot sauce. This recipe is mildly spicy but if you want it hotter add more Chile Arbol, crushed red chile or ground cayenne pepper.
1 Tbl. coriander seeds
1 Tbl. caraway seed
4 large garlic cloves, unpeeled
4 large red bell peppers
1/2 cup extra-virgin olive oil
1 Tbl. sugar
1 chile Arbol or 2 tsp. dried crushed red pepper
In small skillet over medium-high heat carefully toast the coriander and caraway until aromatic, about 30 seconds, set aside. Add the garlic and a few drops of the olive oil to the same skillet, cook, covered, over medium-low heat until tender, turning occasionally, about 8-10 minutes. Cool. Peel garlic add to processor.
Char bell peppers on a grill, over gas flame or in the broiler until blackened on all sides. Put charred peppers in paper bag, close and let stand 10 minutes. Remove charred skin and core and seeds. Coarsely chop peppers and add all ingredients to a food processor. Puree. Season to taste, with salt and pepper. Refrigerate in a non-reactive container. Last a few weeks!
Makes about two and a half cups.