Ingredients
3 large red bell peppers
2 1/2 tablespoons white wine vinegar
4 garlic cloves, crushed
2 red jalapeños or Fresno chiles, stemmed, seeded, chopped
1 teaspoon ground cumin
1 teaspoon kosher salt plus more for seasoning
1/4 teaspoon freshly ground black pepper plus more for seasoning
1/4 cup extra-virgin olive oil
Preparation
Roast peppers in broiler or directly over gas flame, turning occasionally, until charred all over. Transfer to a large bowl, cover, and let stand 15 minutes. Stem, peel, and seed peppers; coarsely chop. Place peppers, next 4 ingredients, 1 teaspoon salt, and 1/4 teaspoon pepper in a food processor. Purée until very smooth. With machine running, gradually add oil. Season to taste with additional salt and pepper, if desired.
Read More http://www.bonappetit.com/recipes/2011/07/red-harissa#ixzz1PrtGfOBf
