Homemade Harissa Recipe, Tunisian Hot Chili Pepper Condiment

I love spicy food, and when it doesn't come already spicy, I enjoy adding a kick to it with hot sauce or some other spicy condiment. This is evidenced by the fact that I have no less than 8 different recipes for homemade hot sauces and condiments from around the world and suitable to different diets on my blog. (Refined sugar free Thai sweet chili sauce, sweetener free Paleo sweet chili sauce, refined sugar free sriracha sauce, probiotic green Tabasco sauce, nightshade free Paleo hot sauce, zhug- Yemenite hot pepper paste, horseradish and beet khrayn, and white horseradish khren.) That can't possibly be enough variations of spicy condiments for one blog, so let's add another, harissa, Tunisian hot chili pepper condiment, which is used as a staple in North African cooking, and added to many of their dishes.
I rarely use actual cookbooks, but this recipe happens to be a combination of two different harissa recipes in one of the few cookbooks I have, Saffron Shores, by Joyce Goldstein. I tend to make different varieties of hot sauces when I get past prime hot peppers and bell peppers, so I like to roast my bell peppers first to make them last longer. I don't generally roast my hot peppers, but feel free to do that if you want.
This recipe is suitable to nearly every diet, from vegan to Paleo to low carb, other than nightshade free diets.

Homemade Harissa Recipe, Tunisian Hot Chili Pepper Condiment

Ingredients:
6 yellow, orange, or red peppers
1 tablespoon and 1 teaspoon ground coriander
1 teaspoon cumin
1 1/2 cups chopped hot peppers
1 teaspoon salt
1/2 teaspoon caraway seeds (optional)
6 cloves garlic

Instructions:
1. Roast the bell peppers whole, until fully soft and starting to char.

2. Remove the seeds and stem and as much of the skin from the peppers as you easily can.

3. Put the peppers and all the other ingredients in a blender or food processor and blend up until smooth.

Enjoy!

P.S. Unlike other hot pepper condiment recipes on my blog, this one does not have any vinegar in it to act as a preservative, so unless you plan on using the whole thing quickly, divide it up and freeze it in small portions, to be defrosted before use.

Are you a fan of spicy foods? What is your favorite type of hot sauce or condiment? If you have multiple types of spicy condiments that you like, which do you generally keep on hand? Have you ever had or made harissa before? Does this look like a recipe you'd try?