Consider this condiment a North African version of ketchup. Harissa is a North African red chili paste available in the international section of most food stores. Substitute any brand of red pepper chili paste you desire.
Make Ahead: The puree can be made up to 3 days in advance and refrigerated in an airtight container.
Servings: 1.25 cups
- 6 ounces tomato paste
- 1/2 cup store-bought roasted red peppers, chopped (may substitute chopped pimento)
- 1 medium clove garlic, crushed
- 1 teaspoon smoked paprika
- 1 tablespoon harissa paste
- 1/4 cup water
Combine the tomato paste, roasted red peppers, garlic, smoked paprika, harissa and water in the bowl of a food processor; process for 30 seconds to form a smooth puree. Transfer to an airtight container and refrigerate until ready to use (up to 3 days).
From columnist David Hagedorn.
Tested by David Hagedorn.
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