Red Bell Pepper Harissa

Yield: 2 Cups

1 1/2 lb Red bell peppers
3 T Tomato paste
3 T Red wine vinegar
3 T Olive oil
1/2 t Salt
3 T 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 ahead. Cover; refrigerate. Bring to room temperature before serving.)
Source: Bon Appetit

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