Skip to main content
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
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Double-Tomato Focaccia
This no-knead knockout gets its punch from tomatoes in two different ways.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Jalapeño Popper Skillet Tacos
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
Sun Gold Tomato Pasta With Pistachio Gremolata
A garlicky pistachio topping takes this sunny summer pasta from good to great.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.