Roasted Red Pepper Harissa

An extra chile for this harissa recipe will play up the heat, and if you're feeling confident, you can customize the mix of spices as well.

4 cloves garlic
½ cup olive oil
½ tsp. caraway seeds
½ tsp. coriander seeds
½ tsp. cumin seeds
¼ tsp. black peppercorns
6 roasted red peppers from a jar, seeds removed
1 fresh red chile (such as cayenne or Fresno), halved, seeds removed
1 Tbsp. red wine vinegar
½ tsp. sugar
kosher salt

Special Equipment:
spice mill

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

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.

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

Make-Ahead: Harissa can be made 1 day ahead. Cover and chill.

Makes about 2 cups.