harissa-sauce-107098.json

{
    "directions": [
        "Stir coriander and caraway in small skillet over medium-high heat until aromatic, about 30 seconds. Transfer to processor. Cook garlic in same skillet, covered, over medium-low heat until tender, turning occasionally, about 10 minutes. Cool. Peel garlic; add to processor.",
        "Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and coarsely chop peppers; add peppers, oil, sugar, and crushed red pepper to processor. Puree. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)"
    ],
    "ingredients": [
        "1 tablespoon coriander seeds",
        "1 tablespoon caraway seeds",
        "4 large garlic cloves, unpeeled",
        "4 large red bell peppers",
        "1/2 cup extra-virgin olive oil",
        "1 tablespoon sugar",
        "2 teaspoons dried crushed red pepper"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Sauce",
        "Food Processor",
        "Garlic",
        "Broil",
        "Quick & Easy",
        "Spice",
        "Bell Pepper",
        "Caraway"
    ],
    "title": "Harissa Sauce",
    "url": "http://www.epicurious.com/recipes/food/views/harissa-sauce-107098"
}