ROASTED RED PEPPER HARISSA

Roasted Red Pepper Harissa image

Provided by Andrew Tarlow

Yield Makes about 2 cups

Number Of Ingredients 13

4 garlic cloves
1/2 cup olive oil
1/2 teaspoon caraway seeds
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/4 teaspoon black peppercorns
6 roasted red peppers from a jar, seeds removed
1 fresh red chile (such as cayenne or Fresno), halved, seeds removed
1 tablespoon red wine vinegar
1/2 teaspoon sugar
Kosher salt
Special Equipment
A spice mill

Steps:

Cook garlic and oil in a small saucepan over medium until garlic is tender, 10-15 minutes. Let cool.
Meanwhile, toast caraway seeds, coriander seeds, cumin seeds, and peppercorns in a dry small skillet, tossing often, until fragrant, about 2 minutes. Let cool; finely grind in spice mill.
Blend spices, garlic and oil, roasted red peppers, chile, vinegar, and sugar in a blender until smooth; season with salt.
Do Ahead
Harissa can be made 1 day ahead. Cover and chill.