Spiced Pepper Puree

• 4 large bell peppers, yellow, orange or red, about 2 pounds
• 2 teaspoons cumin seeds, or 2 teaspoons ground cumin
• 1 inchlong piece of ginger, peeled
• Salt and pepper to taste

1. adjust a rack about 4 inches from the heat source.
2. Grill or broil the peppers, turning frequently as they blacken, until they collapse, about 15 minutes.
3. Wrap in aluminum foil and let cool.
4. Toast cumin seeds in a dry skillet over medium heat, shaking pan occasionally and removing from heat when fragrant.
5. Grind to a powder in a coffee or spice grinder.
6. When peppers are cool, remove core, skin and all seeds.
7. Place peppers in a food processor with cumin and ginger; add a large pinch of salt and puree.
8. Stop machine, adjust salt and pepper to taste.
9. Store, well covered, in the refrigerator for several days, or the freezer for up to a month.
10. Return to room temperature before serving.

bell peppers, cumin seeds, ginger, salt

Taken from cooking.nytimes.com/recipes/10706 (may not work)