Red Harissa

• 3 large red bell peppers
• 2 1/2 tablespoons white wine vinegar
• 4 garlic cloves, crushed
• 2 red jalapenos 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

1. 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.
2. Place peppers, next 4 ingredients, 1 teaspoon salt, and 1/4 teaspoon pepper in a food processor. Puree until very smooth. With machine running, gradually add oil. Season to taste with additional salt and pepper, if desired.
3. Read More http://www.bonappetit.com/recipes/2011/07/red-harissa#ixzz1PrtGfOBf

red bell peppers, white wine vinegar, red jalapeufos, ground cumin, kosher salt, freshly ground black pepper, extravirgin olive oil

Taken from www.epicurious.com/recipes/member/views/red-harissa-50140181 (may not work)