Harissa "Ketchup" - cooking recipe

Ingredients

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

Preparation

Toast coriander and caraway seeds in a small, dry skillet over medium high heat until fragrant, about 30 seconds; transfer to food processor.
Turn heat to medium low and cook garlic, covered (shaking pan occasionally), until tender, about 10 minutes; cool, peel, and add to processor.
Char red peppers under broiler, place in paper bag, and let stand 10 minutes; once cool enough to handle, peel, seed and coarsely chop.
Add peppers, oil, sugar, and crushed red pepper to processor and puree; season to taste with salt and pepper.
Cover and refrigerate up to a day in advance.