Friday, July 13, 2012

Red pepper spread (saving kitchen disasters)


I set out to make walnut butter. I measured out the walnuts and toasted them. In they went to the mighty processor with some pomegranate seeds and sweet Pasilla chilli powder. 15 minutes of processing later, the butter was bitter. Salt and Olive Oil did nothing to mask the bitterness.
Well it has walnuts, so what is more logical than to turn it into  Muhammara? Only this was not Muhammara,  the walnut butter turned it into something far more creamier and smoother and richer than that.
  I think I am going to boil the walnuts at my next attempt to make walnut butter.

Serve with Pita Chips or crunchy vegetables or use as a sandwich spread. Keeps for 5 days refrigerated in an airtight container.

Makes about 2 cups.
The recipe
1 c walnuts  toasted
1 tsp Pasilla or other sweet chilli powder
2 tsps Pomegranate seeds or Anaar daana
1 clove of Garlic
1 jar of Roasted Red Bell Peppers drained
1/2 tsp Balsamic vinegar
Juice of 1/2 lime
1 tsp of red chilli flakes
Salt to taste
2 - 3 tsps of Olive Oil

Cream the 1st 3 ingredients in the food processor until they turn into a smooth butter. Add a spoon of olive oil. Add the garlic, roasted peppers and pulse. Add the vinegar, lime juice, red chiili flakes. Pulse again. Taste and adjust.
Top with the rest of the olive oil.
Serve with Pita Chips or crunchy vegetables or use as a sandwich spread. Keeps for 5 days refrigerated in an airtight container.



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