Spiced Harissa Paste

Read it through once before you start the pan.

1. 1Step 1. Cover the chili flakes with boiling water in a small bowl and soak them for at least 15 minutes, while you toast the caraway and broil the peppers.
2. 2Step 2. Heat the broiler to high with a rack about 10 cm below the element.
3. 3Step 3. Toast the caraway seeds in a dry skillet over medium heat until fragrant, about 1 minute.
4. 4Step 4. Grind the toasted caraway seeds finely in a spice grinder or mortar.
5. 5Step 5. Broil the red bell peppers on a baking sheet, turning them every few minutes, until the skins blister and blacken all over, about 15 minutes.
6. 6Step 6. Transfer the peppers to a bowl, cover with a plate and leave for 10 minutes so the skins loosen.
7. 7Step 7. Peel the peppers and pull out the stems and seeds, discarding the skins, stems and seeds.
8. 8Step 8. Drain the chili flakes in a fine sieve and press out the water with the back of a spoon.
9. 9Step 9. Pulse the red bell peppers, chili flakes, ground caraway, coriander powder, cumin powder, garlic, lemon juice and salt in a food processor until a coarse paste forms.
10. 10Step 10. Stream in all but 1 tbsp of the extra virgin olive oil with the motor running until the paste is thick and smooth.
11. 11Step 11. Scrape the paste into a clean glass jar, smooth the top, pour the remaining extra virgin olive oil over the surface to seal it, then cover and refrigerate.