Return to Main Recipes Page/Return to Home Page

Harissa, Red Bell Pepper (P, KLP, TNT)
Source: Bon Appetit
Yield: 2 cups

1-1/2 pounds red bell peppers (about 3 large)
3 tbsp. tomato paste
3 tbsp. red wine vinegar
3 tbsp. olive oil
1/2 tsp. salt
3 tbsp. chopped seeded jalapeno chili peppers

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.

Whisk tomato paste and vinegar to blend in medium bowl. Gradually whisk in oil, the salt. Mix in bell peppers and jalapeno.

(Can be prepared 2 days ahead. Cover; refrigerate. Bring to room temperature before serving.)

Poster's Notes:
This was quite yummy, although to be honest I used a smidge of chili powder in place of the jalapeno and also bought the peppers pre-roasted. So I could be describing a totally different dish!

Posted by Gypsy/Phyllis Wilson

Nutritional Info Per Serving: N/A