Harissa Ketchup

Name: Harissa Ketchup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2⅔ cups
Cuisine: Tunisian & Sahel
Ingredients: 1 tbsp coriander seed; 1 tbsp caraway seed; 4 large garlic cloves; 4 large red bell peppers; 0.5 cup extra virgin olive oil; 1 tbsp sugar; 2 tsp dry crushed red pepper

Pan-cooked red bell peppers, warmed with coriander and caraway, a Tunisian chilli paste.

30 min · Serves 8 · Easy

Method

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Time: Prep 15 min · Cook 15 min · 30 min total
Difficulty: easy

1
Toast coriander and caraway seeds in a small, dry skillet over medium high heat until fragrant, about 30 seconds; transfer to food processor.
1 min
2
Turn heat to medium low and cook garlic, covered (shaking pan occasionally), until tender, about 10 minutes; cool, peel, and add to processor.
10 min
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.
10 min
4
Add peppers, oil, sugar, and crushed red pepper to processor and puree; season to taste with salt and pepper.
5
Cover and refrigerate up to a day in advance.