Tomato-pepper harissa

Time 25 minutes
Yields Makes slightly more than 1 cup
Tomato-pepper harissa

In a small bowl, cover the sun-dried tomatoes with boiling water and allow to soften, about 15 minutes. Drain.


Roast the pepper over a flame or under a broiler until blackened on all sides. Place the pepper in a paper bag and let steam for 15 minutes, then remove the blackened skin, the veins and the seeds. Do not rinse under water.


In a food processor, combine the basic harissa with the tomatoes and one-half of the roasted red pepper (reserve the rest for another use), adding a few tablespoons of water if needed to achieve the right consistency. The harissa should have the texture of thick paste. Cover with a thin layer of olive oil and refrigerate until needed.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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