Muhammara

Ingredients

• 1 lb red bell peppers
• 1 or 2 small hot peppers
• Canola oil
• Kosher salt and black pepper
• 1 cup walnut pieces, toasted
• 1 large garlic clove, coarsely chopped
• 2 tbls extra-virgin olive oil. (or 3)
• 1 tbls pomegranate molasses. (or 2)
• 1 tbls sherry vinegar
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Grated zest and juice of 1/2 lemon
• 1 tsp Aleppo
• 1 tsp sumac

Instructions

1.  Preheat oven to 400 deg.
2. Brush peppers with canola oil and season with salt and pepper. Char on all sides and remove from oven.  Cover and let steam for 15 minutes, then remove skin and seeds.
3. In a food processor, combine bell peppers, one of the hot peppers, walnuts, garlic, olive oil, pomegranate molasses, vinegar, cumin, paprika and process to a smooth paste.  Season with salt.  Add additional hot peppers if needed.  Stir in lemon zest and juice by hand.  If too thick, drizzle with a little water.  Refrigerate. 

Notes

• Use hotter oven for better char. Probably even better on the grill.
• Our pomegranate molasses is a reduction Amanda made from pomegranate juice.