Harissa Sauce

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

1. Stir coriander and caraway in small skillet over medium-high heat until aromatic, about 30 seconds.
2. Transfer to processor.
3. Cook garlic in same skillet, covered, over medium-low heat until tender, turning occasionally, about 10 minutes.
4. Cool.
5. Peel garlic; add to processor.
6. Char bell peppers over gas flame or in broiler until blackened on all sides.
7. Enclose in paper bag; let stand 10 minutes.
8. Peel, seed, and coarsely chop peppers; add peppers, oil, sugar, and crushed red pepper to processor.
9. Puree.
10. Season with salt and pepper.
11. (Can be made 1 day ahead.
12. Cover and refrigerate.)

coriander seeds, caraway seeds, garlic, red bell peppers, extravirgin olive oil, sugar, red pepper

Taken from www.epicurious.com/recipes/food/views/harissa-sauce-107098 (may not work)