HANUKKAH--Red Bell Pepper Harissa for Fritters

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* Exported from MasterCook *

 

Red Bell Pepper Harissa

 

Recipe By :Bon Appétit, December 1996

Serving Size : 0 Preparation Time :0:00

Categories : Hanukkah

 

Amount Measure Ingredient -- Preparation Method

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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 teaspoon salt

3 tablespoons chopped seeded jalapeño 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,

the salt. Mix in bell peppers and jalapeño. (Can be prepared 2 days ahead.

Cover; refrigerate. Bring to room temperature before serving.)

 

Source:

" http://www.epicurious.com "

Yield:

" 2 cups "

 

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Per Serving (excluding unknown items): 560 Calories; 42g Fat (62.8% calories

from fat); 7g Protein; 49g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol;

1466mg Sodium. Exchanges: 7 1/2 Vegetable; 8 Fat; 0 Other Carbohydrates.

 

NOTES : This recipe was created to accompany Garbanzo Bean and Potato Fritters

with Red Bell Pepper Harissa.

Nutr. Assoc. : 1106 0 0 0 0 20103