4 large red bell papers, unpeeled
1 small garlic head, unpeeled
½ cup of good quality extra virgin olive oil
1 tbsp of coriander seeds
1 tbsp of caraway seeds
1 tbsp sugar
1-2 tsp dried crushed red pepper (use more if you like your Harissa Spicer)
- Toasting the spices: Stir the spices in a small
skillet over medium-high heat until fragrant (about 20-30 seconds). Place in
- 2. Roasting the garlic: deconstruct the garlic into
teeth (leave the teeth unpeeled). Place the teeth on the skillet. Cover and
cook the garlic on medium-low heat, urning occasionally. Cook for about 10 minutes or until tender. Cool, peal
and place in the food processor.
- Broiling the peppers: Place peppers on a baking sheet
and broil for about 15 minutes or until the skin blackens. Place the peppers
in a large zip lock bag for 5 minutes to soften the skins. Peel the skin and
remove the seeds. Add the peppers to the food processor.
- Finishing up: Add the olive oil and sugar to paste.
Add pepper to taste.