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Roasted Red Pepper and Toasted walnuts with a spicey sweet 'n sour sauce suitable for Middle Eastern cuisine; eat with pita bread or chips.

Preparation time: 1 hour
Cooking time: 40 minutes

Difficulty: Easy - for beginners
Serves: 6

Dietary guidance: v v d 

Tags: side · appetizer ·


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.

It’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.


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