Harissa Spread

A pretty spicy but sweet spread to be used in recipes or in sandwiches. If kept in refrigerator, will keep for 3-4 days. (Looks like pumpkin soup doesn't it?)

*Taken from Karen Martini's 'Where The Heart Is'*

Ingredients
1 bulb garlic
1 large red capsicum
10 large red chillies (I used 8 medium-sized)
1 tbs cumin seeds
3 tsp caraway seeds
150ml tomato passata
5 pinches salt flakes
2 tbs castor sugar

1/2 cup (125ml) olive oil

Method
Preheat oven to 160C. Place garlic, capsicum and chillies in a baking dish and roast for 20 minutes. Remove chillies, place in a bowl, cover with plastic film and leave for 10 minutes. Continue roasting garlic and capsicum for a further 10 minutes. Place capsicum in a bowl, cover with plastic film and leave for 10 minutes. Remove seeds and skin from chillies and capsicum.

Heat a frying pan over high heat. Add cumin and caraway seeds and toast for 2 minutes. Grind the seeds in a mortar and pestle.

Squeeze garlic pulp out of skins and combine with capsicum, chilli, caraway, tomato passata, salt, sugar and olive oil in a food processor or blender and process until smooth.

Makes about 1 cup