In a mortar & pestle or food processor, pound or pulse the roasted red peppers into a paste-like consistency and transfer to a bowl.
Add Rose Harissa spice, tomato paste, olive oil and rosewater. Mix well. Taste for seasoning and add salt if desired.
Store in an airtight container in the refrigerator for up to one month. Recipe makes approximately 1 cup.
Notes:
If you are using a food processor on the roasted red peppers, be sure not to over-process! The consistency should be a paste, not a puree.