Harissa Ketchup

• 1 tablespoon coriander seed
• 1 tablespoon caraway seed
• 4 large garlic cloves, unpeeled
• 4 large red bell peppers
• 1/2 cup extra virgin olive oil
• 1 tablespoon sugar
• 2 teaspoons dry crushed red pepper

1. Toast coriander and caraway seeds in a small, dry skillet over medium high heat until fragrant, about 30 seconds; transfer to food processor.
2. Turn heat to medium low and cook garlic, covered (shaking pan occasionally), until tender, about 10 minutes; cool, peel, and add to processor.
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.
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.

coriander seed, caraway seed, garlic, red bell peppers, extra virgin olive oil, sugar, red pepper

Taken from www.food.com/recipe/harissa-ketchup-386167 (may not work)