Created by lazyme on May 29, 2019
Step 1: Stir coriander and caraway in small skillet over medium-high heat until aromatic, about 30 seconds.
Step 2: Transfer to processor.
Step 3: Cook garlic in same skillet, covered, over medium-low heat until tender, turning occasionally, about 10 minutes. Cool. Peel garlic; add to processor.
Step 4: Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and coarsely chop peppers; add peppers, oil, sugar, and crushed red pepper to processor. Puree.
Step 5: Season with salt and pepper.
Step 6: Can be made 1 day ahead. Cover and refrigerate. It will keep in the refrigerator for several months.
Step 7: Makes about 2 2/3 cups.
Step 8: NOTE:
Step 9: You can also substitute a jar of roasted red peppers to save time instead of charring the peppers.