Ingredients

• 4 garlic cloves
• 1/2 cup olive oil
• 1/2 teaspoon caraway seeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon black peppercorns
• 6 roasted red peppers from a jar, seeds removed
• 1 fresh red chile (such as cayenne or Fresno), halved, seeds removed
• 1 tablespoon red wine vinegar
• 1/2 teaspoon sugar
• Kosher salt
• A spice mill

Instructions

1. Cook garlic and oil in a small saucepan over medium until garlic is tender, 10–15 minutes. Let cool.
2. 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.
3. Blend spices, garlic and oil, roasted red peppers, chile, vinegar, and sugar in a blender until smooth; season with salt.
4. Harissa can be made 1 day ahead. Cover and chill.