Harissa Sauce

2 orange bell peppers, halved & seeded
6 chilli peppers
1 habanero pepper
2 tbsp rice bran oil
¼ tsp caraway seeds, or more to taste
¼ tsp coriander seeds, or more to taste
½ tsp SIDS CRAZY SALT
½ tsp ground cumin
½ tsp dried mint
1 tsp salt, to taste
4 garlic cloves, peeled
1 lemon, juiced
1 tbsp EV olive oil

Preheat oven grill and set the oven rack at about 15 cm from the heat source. Line a baking tray with aluminium foil. Place bell peppers, with cut sides down and cut the edges so they flatten, onto the baking tray. Cook under the grill until the skin of the peppers has blackened and blistered, 5-8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins.
Bring a large pot of lightly salted water to a boil. Add whole chilli and cook uncovered over medium heat until they start to soften, about 3 minutes then drain and set aside to cool. Remove seeds and membranes from chilli (wear gloves) then set aside.
Shake coriander and caraway seeds in a frypan over medium heat until you start to smell the spice, about 2 minutes. Use a mortar and pestle to crush toasted seeds then add SIDS CRAZY SALT, cumin, mint, salt then crush until finely ground. Transfer spices to a blender and add roasted bell peppers, chilli, garlic, lemon juice and rice bran oil then purée until smooth. Drizzle in EV olive oil at the end, blending for only a few seconds.