1chargrilled capsicum, (I used the kind that come in a jar or you can chargrill one yourself)
4tablespoonextra virgin olive oil, or vegetable oil of your choice
Dry toast the coriander, caraway and cumin seeds one type at a time until fragrant. That means heating a small frypan to a medium heat, adding one lot of seeds and stirring them around for a minute or two, tipping them out then doing the next lot.
Grind the seeds in a mortar and pestle, or a coffee grinder. If you don't have either you can use them whole, there'll just be more texture to your harissa.
Put all ingredients into a blender or food processor, or container to use with a stick (immersion) blender. I made mine with a stick blender.
Blend until fairly smooth, taste and adjust seasoning or heat as you like.
Scrape harissa into a clean jar or sealed container and store in the fridge. If you pour a thin layer of oil over the surface it will help extend its shelf life. (Mine is always gone within a week).
Makes one small jarful, approximately 1 cup.
Nutrition information is approximate, per tablespoon.