10 garlic cloves, peeled
1 roasted red bell pepper, halved and seeds removed (about 1 cup if using jarred roasted red bell peppers)
1¼ cups canola oil, divided
¼ cup tomato paste
½ cup ground cumin
⅓ cup cayenne pepper
⅓ cup sweet Hungarian paprika
¼ cup ground caraway
2 tablespoons kosher salt
1. In the bowl of a food processor, add the garlic cloves, roasted bell pepper, 1 cup of the oil and the tomato paste. Pulse until the mixture is nearly smooth, about 10 seconds.
2. Add the cumin, cayenne, paprika, caraway and salt. With the food processor running, slowly drizzle in the remaining ¼ cup oil. Pulse until the harissa is smooth, about 10 seconds.
3. Transfer the harissa to an airtight container and refrigerate for up to 3 months.