Sunlight Cafe: Red Pepper-Walnut Paste

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* Exported from MasterCook Mac *

 

Red Pepper-Walnut Paste

 

Recipe By : Mollie Katzen, Sunlight Cafe

Serving Size : 28 Preparation Time :0:00

Categories : sauces, salsas, seasonings Sunlight Cafe

breakfast and brunch

 

Amount Measure Ingredient -- Preparation Method

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2 cups walnuts -- lightly toasted

2 medium garlic cloves -- (2 to 3)

4 medium red bell peppers -- (about 2 pounds)

- roasted and peeled

1 tablespoon cider vinegar

2 teaspoons cider vinegar

3 tablespoons fresh lemon juice

1/4 teaspoon ground cumin

1 teaspoon honey

1 1/4 teaspoons salt -- (or to taste)

black pepper and cayenne -- to taste

 

Based on the Middle Eastern sauce called Muhammara (an Arabic word

meaning " the color of red bricks " ), this delicious paste is

simultaneously pungent, slightly hot and sweet. I make it often and

keep it around for many uses: as a topping for pilafs and other cooked

grains, for spreading on pizzettas, crostini, crackers and sandwiches

and as a dip for cooked or raw vegetables.

 

Try spreading Red Pepper Walnut Paste on grilled tofu, fish, or chicken

breasts for a fantastic barbecue experience.

 

This keeps well for at least a week if stored in an airtight container

in the refrigerator. In fact, the flavors deepen over time

For a California twist, you can use almonds in place of the walnuts.

 

Makes 3 to 4 cups

Preparation time: 10 minutes, after the peppers are roasted

 

Place the walnuts and garlic cloves in a food processor and pulse until

they are finely ground, but not yet a paste.

 

Seed the peppers, cut them into chunks and add them to the walnuts,

along with the vinegar, lemon juice, cumin and honey. Process to a

fairly smooth paste, then transfer to a bowl, and season to taste with

salt, pepper and cayenne.

 

Cover tightly and store in the refrigerator. Use as desired.

 

Source: Mollie Katzen, Sunlight Cafe

Copyright 2002 Mollie Katzen

MC Formatted by Eruna Schultheiss

 

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Per serving: 59 Calories; 5g Fat (72% calories from fat); 2g Protein;

2g Carbohydrate; 0mg Cholesterol; 96mg Sodium

Food Exchanges: 1/2 Lean Meat; 1 Fat

 

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