* Exported from MasterCook *
North African Red Bell Pepper Sauce - Harissa
Recipe By :Posted by Gypsy/Phyllis Wilson
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 jalapeno chili peppers
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 jalapeno.
(Can be prepared 2 days ahead. Cover; refrigerate. Bring to room
temperature before serving.)
Makes 2 cups (16 two-tablespoon servings)
Poster's Notes: This was quite yummy, although to be honest I used a
smidge of chili powder in place of the jalapeno and also bought the
peppers pre-roasted. So I could be describing a totally different dish!
Cuisine:
"North African/Maghreb"
Source:
"Bon Appetit"
S(Formatted by Chupa Babi):
"June 2012"
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Per Serving (excluding unknown items): 35 Calories; 3g Fat (62.7% calories
from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 92mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fat; 0 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0
