Harissa "Ketchup"
Ingredients
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
496
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).