Name: Red Bell Pepper Harissa
Yield: Makes about 2 cups
Ingredients: 1 1/2 pounds red bell peppers (about 3 large); 3 tablespoons tomato paste; 3 tablespoons red wine vinegar; 3 tablespoons olive oil; 1/2 teaspoons salt; 3 tablespoons chopped seeded jalapeño chili

This recipe was created to accompany Garbanzo Bean and Potato Fritters with Red Bell Pepper Harissa.

Recipe information

Yield
Makes about 2 cups

Ingredients

1 1/2 pounds red bell peppers (about 3 large)

3 tablespoons tomato paste

3 tablespoons red wine vinegar

3 tablespoons olive oil

1/2 teaspoons salt

3 tablespoons chopped seeded jalapeño chili

Preparation

Step 1
Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel, seed and chop peppers.
Step 2
Whisk tomato paste and vinegar to blend in medium bowl. Gradually whisk in oil, the salt. Mix in bell peppers and jalapeño. (Can be prepared 2 days ahead. Cover; refrigerate. Bring to room temperature before serving.)