Chef John’s Harissa Sauce

Ingredients

• 2 red bell peppers, halved and seeded
• 6 Fresno chile peppers
• 1 habanero pepper
• 2 tablespoons vegetable oil
• 0.25 teaspoon caraway seeds, or more to taste
• 0.25 teaspoon coriander seeds, or more to taste
• 0.5 teaspoon ground cumin
• 0.5 teaspoon dried mint
• 1 teaspoon kosher salt, or to taste
• 4 garlic cloves, peeled
• 1 lemon, juiced
• 1 tablespoon extra-virgin olive oil

Steps

1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place red bell peppers with cut-sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins.
2. Bring a large pot of lightly salted water to a boil. Add Fresno and habanero chiles and cook uncovered over medium heat until vegetables start to soften, about 3 minutes; drain and set aside to cool. Remove seeds and membranes from chiles (wear gloves); set aside.
3. Shake coriander and caraway seeds in a skillet over medium heat until you start to smell the spice, about 2 minutes. Use a mortar and pestle to crush toasted seeds; add cumin, mint, and salt, and crush until finely ground. Transfer spices to a blender and add roasted bell peppers, chiles, garlic, lemon juice, and vegetable oil; puree until smooth. Drizzle in extra-virgin olive oil at the end, blending for only a few seconds.