Sara Kate Gillingham-Ryan'S Muhammara
- 3 large red bell peppers, about (2 pounds), roasted, peeled, and seeded or 1 jar (8 ounces) roasted peppers
- 1 cup walnuts, toasted
- 2/3 cup fine dried bread crumbs
- 1 small yellow onion, chopped
- 1 jalapeno or other hot chile, coarsely chopped, or 1 tablespoon red pepper flakes
- 2 cloves garlic, finely chopped
- 2 tablespoons pomegranate molasses
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cumin
- Sea salt
- 8-10 fresh mint leaves, torn
- In a food processor or blender, combine the peppers, nuts, bread crumbs, onion, chile, garlic, molasses, olive oil, lemon juice, cumin, and a pinch of salt and process just until combined. The mixture should have a coarse texture. Taste and adjust the seasoning, transfer to a bowl, and stir in the mint.
red bell peppers, walnuts, bread crumbs, yellow onion, red pepper, garlic, pomegranate molasses, extravirgin olive oil, lemon juice, ground cumin, salt, mint
Taken from www.seriouseats.com/recipes/2011/12/muhammara-recipe.html (may not work)