Red Bell Pepper Harissa

Recipe: Appetizer : Red Bell Pepper Harissa - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

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

Directions

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






Latest Reviews

"Chocolate, chocolate, chocolate. This cake is so moist and rich there's absolutely no need for..." - carol h.

"No tomatoes in this recipe for chicken enchiladas, just a satisfying cheese and chicken filling with..." - nunpunch

"I followed this recipe exactly, and I've got to say it was the best I've tried so far, and I have tried many claiming to be be the best. I have to agree with danboy357, if you aren't following it exactly then you are kinda defeating the purpose of the recipe as written. I wouldn't change a thing, this is 'the one' when it comes to making your own sauce!" - lil nutbrown hare

"A unique and popular recipe. Sliced apples under a lattice crust get bathed with a sweet buttery..." - ople

"Why go to the Cheesecake Factory to get a taste of this favorite dessert when you can make your own cheesecake at home with this recipe?" - taliesen

"I've made this twice (doubled the recipe both times) - definitely a keeper and no comparison to store-bought. My only tweaks: I added a half-tablespoon of garlic salt, crushed the fennel seeds (mortar and pestle) and used a hand-blender when it was done to make it smooth. The leftovers keep really well in the freezer." - cyarcher3

Happy cooking...