Red Bell Pepper Harissa

• 1 1/2 lb red bell peppers
• 3 tablespoons tomato paste
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 3 tablespoons chopped, seeded jalapeno chili

  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, then salt. Mix in bell peppers and jalapeno. Can be prepared 2 days in advance. Chill
  Makes 2 cups