Harissa "Ketchup"

Directions

1. 1
   Toast coriander and caraway seeds in a small, dry skillet over medium high heat until fragrant, about 30 seconds; transfer to food processor.
2. 2
   Turn heat to medium low and cook garlic, covered (shaking pan occasionally), until tender, about 10 minutes; cool, peel, and add to processor.
3. 3
   Char red peppers under broiler, place in paper bag, and let stand 10 minutes; once cool enough to handle, peel, seed and coarsely chop.
4. 4
   Add peppers, oil, sugar, and crushed red pepper to processor and puree; season to taste with salt and pepper.
5. 5
   Cover and refrigerate up to a day in advance.