Advertisement

Tomato-pepper harissa

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

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

2

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.

3

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.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.