Combine the garlic, bell pepper, 1 cup oil and the tomato paste in a food processor. Pulse until the mixture is almost pureed.
Add the cumin, cayenne, paprika, caraway and salt. Slowly drizzle in the remaining Πcup oil while the machine is running. Keep processing until the harissa is completely pureed, and all the ingredients are thoroughly combined.
Store the harissa in an airtight container in the refrigerator up to 3 months.
1 large roasted red bell pepper, peeled, cored, and seeded
1 ¼ cups canola oil, divided
¼ cup tomato paste
½ cup ground cumin
1/3 cup cayenne
1/3 cup sweet Hungarian paprika
¼ cup ground caraway
2 Tbsp. kosher salt
1 ¼ cups canola oil, divided
¼ cup tomato paste
½ cup ground cumin
1/3 cup cayenne
1/3 cup sweet Hungarian paprika
¼ cup ground caraway
2 Tbsp. kosher salt
This article appears in October 2013.