This recipe was created to accompany Garbanzo Bean and Potato Fritters with Red Bell Pepper Harissa.
Makes about 2 cups.
3 tablespoons tomato paste
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 jalapeño. (Can be prepared 2 days ahead. Cover; refrigerate. Bring to room temperature before serving.)