Roasted Red Pepper Harissa

Directions

1. 1.

   Cook garlic and oil in a small saucepan over medium until garlic is tender, 10–15 minutes. Let cool.

2. 2.

   Meanwhile, toast caraway seeds, coriander seeds, cumin seeds, and peppercorns in a dry small skillet, tossing often, until fragrant, about 2 minutes. Let cool; finely grind in spice mill.

3. 3.

   Blend spices, garlic and oil, roasted red peppers, chile, vinegar, and sugar in a blender until smooth; season with salt.

4. 4.

   Harissa can be made 1 day ahead. Cover and chill.