Harissa Sauce from Scratch

Ingredients

• big red bell peppers - 2
• olive oil or vegetable oil - 2 tablespoon
• caraway seeds - 1 teaspoon
• coriander seeds - 1 teaspoon
• cumin seeds - 1 teaspoon
• medium purple onion - 1, finely chopped
• red chili peppers - 4-5, or to taste, seeded and chopped
• tomato paste - 2 tablespoons
• garlic - 5 cloves, minced
• lime juice - 2 tablespoons, or to taste
• salt - to taste

Instructions:

1. Brush the bell peppers with 1 tablespoon of oil.
2. Broil them in the oven, occasionally turning until they are very soft, about 25-30 minutes.
3. Place the peppers in a bowl and cover with plastic wrap and let to cool. Then gently peel them.
4. Toast the caraway, coriander, and cumin in a dry skillet over medium heat. Stir occasionally to prevent burning. When the spices are fragrant, remove them from the pan and put into a mortar. Grind the spices to a powder.
5. Heat the remaining oil in a frying pan, and fry the chili, garlic and onion together for 10 minutes.
6. Now put all of the ingredients in a food processor and blend until smooth.
7. Store in the fridge topped with a thin layer of olive oil. Use with your favorite summer dishes.