Harissa Sauce 2.0

I've done harissa before and it was good harissa, but I wanted to change it up a little bit to make it more eastern hemisphere authentic.

 I added caraway seed and celery seed. This gives it a unique flavor profile that isn't typically present in western hemisphere recipes.

It's still very easy to make. You just chuck everything into a blender and then pour into a a container to chill. You'll be rewarded with an intensely flavored sauce that will make anything you add it to taste way better.

Harissa 2.0
1 24 oz jar roasted red peppers, including the liquid
3 cloves garlic
1 jalaepno
1 serrano
1 tbl olive oil
3 tsps salt
2 tsps celery seed
1 tbl caraway seed

Puree all ingredients in a blender until smooth. Add back to the empty pepper jar. Rest in the fridge for several hours to cool and thicken.