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Harissa

['1 red pepper', '1/2 tsp coriander seeds', '1/2 tsp cumin seeds', '1/2 tsp caraway seeds', '1 1/2 tbsp olive oil', '1 small red onion, coarsely chopped (scant 2/3 cup / 90 g in total)', '3 cloves garlic, coarsely chopped', '3 hot red chiles, seeded and coarsely chopped', '1 1/2 tsp tomato paste', '2 tbsp freshly squeezed lemon juice', '1/2 tsp salt']

Place the pepper under a very hot broiler, turning occasionally for about 25 minutes, until blackened on the outside and completely soft. Transfer to a bowl, cover with plastic wrap, and allow to cool. Peel the pepper and discard its skin and seeds.
Place a dry frying pan over low heat and lightly toast the coriander, cumin, and caraway seeds for 2 minutes. Remove them to a mortar and use a pestle to grind to a powder.
Heat the olive oil in a frying pan over medium heat, and fry the onion, garlic, and chiles for 10 to 12 minutes, until a dark smoky color and almost caramelized.
Now use a blender or a food processor to blitz together all of the paste ingredients until smooth, adding a little more oil if needed.
Store in a sterilized jar in the fridge for up to 2 weeks or even longer.

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