Tunisian Harissa

• 1/2 cup oil (vegetable or olive)
• 1 6-oz can of tomato paste
• 12 ounces red pepper flakes
• 9 ounces water
• 1 tablespoon salt
• 1 teaspoon cumin powder
• 1 teaspoon caraway powder
• 4 garlic cloves, peeled
• 1 tablespoon vinegar
• 1/4 cup olive oil, to finish

1. Place a small sauce pan with the oil on low heat. rnAdd tomato paste and lightly saute for a few minutes until red color is released into the oil and it becomes fragrant.rnrn*Note: Sauteing the tomato paste is to cook out the raw flavor, you do not want any browning.
2. Add red pepper flakes and stir into the tomato paste and oil.rnAdd water and stir.rnAdd cumin powder, caraway powder, salt. Press two of the garlic cloves and add those as well.
3. Stir mixture and check thickness. It should not be runny or too thick, more water can be added in small increments to reach the perfect consistency.rnCover the pot and set on the lowest heat setting possible.
4. Let cook for 10-20 minutes or until the pepper flakes have all fully softened.rnRemove from heat and let cool.
5. Add 1 tbsp vinegar and two more pressed garlic cloves.rnTo finish, add 1/4 cup olive oil.

oil, tomato, red pepper, water, salt, cumin powder, caraway powder, garlic, vinegar, olive oil

Taken from food52.com/recipes/69745-tunisian-harissa (may not work)