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Epicurious

Red Bell Pepper Harissa

4.1

(7)

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

  1. 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.)

TagsCondimentBell PepperVegetableDairy FreeGluten FreeNut FreeVeganVegetarianEasy5 Ingredients or FewerBroilBon Appétit
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