Riha ezmê Recipe - Los Angeles Times

Ingredients

• 6 to 8 bell peppers, assorted colors
• Leaves from 1 bunch basil
• Leaves from 1 bunch oregano
• Leaves from ¼ bunch sage
• Leaves from 1 bunch Italian parsley
• 1 tablespoon mild red pepper paste, or to taste
• 2 tablespoons hot red pepper paste, or to taste
• 1 clove garlic
• 1/2 cup (about 1/4) chopped red onion
• 1/3 cup pomegranate molasses
• 1 tablespoon Aleppo pepper
• Salt, if desired