Preparation time: 1 hour
Cooking time: 40 minutes
Difficulty: Easy - for beginners
Dietary guidance: v v d
2 large red peppers
¾ cup toasted English walnut pieces
1 Habanero pepper (or large Jalapeno)
2 tbsp pomegranate molasses
1 tbsp rice wine vinegar
¼ tsp salt
¼ tsp cumin
2 tbsp bread crumbs
2 tbsp lemon or lime juice
Rub the red pepper with olive oil and roast it whole for 40 minutes in a 400 degree oven leaving the stems intact. While the peppers are roasting toast the English walnuts carefully; once they start sizzling they can burn quickly.
Grasp the red peppers by the stems and plop them into a blender with a quick jerk. Add all other ingredients and puree. Serve with pita chips or bread, Nan bread, celery, or a good corn chip (Garden of Eatin or Food Should Taste Good are my favorite). Keeps in refrigerator for several days.
If you do not have Habanero pepper try these substitutes:
1/4 tsp of Cayenne pepper,
3 tbsp Cholula Chipotle sauce,
1 tbsp Tobasco sauce (I've never tried this),
Original recipe calls for 1 tbsp Lebanese or Mid-eastern chili sauce, I have never used it, but assuming it is what restaurants use I find it too mild.
Itâ€™s all good healthy stuff, but the walnuts kick the caloric content up a bit which I calculate at 1.6 calories per gm.
Pomegranite molasses may be difficult to find, I buy it at Whole Foods. A recipe I've found for pomegranite molasses is 3 cups pomegranite juice, 1 cup of sugar, and boil it down to 1 cup.