Michael's Roasted Harissa

A harissa version with roasted capsicum, garlic, and chillies. Spicy, but not mouth-burning hot like some version. Not for garlicophobes. Can be kept in fridge for 3 to 4 days.

• Ready In: 40 mins
• Yields: 2 cups

Ingredients

• 2  red capsicums
• 10  long red chilies
• 2  heads garlic (yes, BULBS not cloves)
• 2  teaspoons cumin seeds
• 2  teaspoons caraway seeds
• 1  teaspoon celery seed
• 1  tablespoon tomato paste
• 80  ml olive oil
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon sugar

Directions

1. Cut top from garlic bulbs. Roast garlic, capsicum, and chillies in an oven at 180 C (350 F) until cooked (circa 30 mins). Allow to cool. Remove skin from capsicum and chillies, and seeds from capsicum. Clean garlic (or if it's soft enough, you could just squeeze the flesh out). Toast cumin, caraway, and celery over high heat until fragrant (circa 1 min). Grind in mortar & pestle (only way to get the right consistency) until slightly gritty. Add all ingredients in blender and blitz until you have a smooth paste. Keep in fridge until used.