Seasonal. We are entering the threshold of fall. Tomatoes are waning, sweet corn is done; but there are wonderful options that are showing up at the farmers market stalls. Peppers, for example are prolific right now. I love them roasted, and rely on them in jars during winter; but what if you change something traditionally done with roasted and made it with fresh peppers? Muhammara, a Syrian spread is traditionally made with roasted Aleppo peppers (although jarred roasted peppers work just fine). It also has bread and walnuts in combination with the roasted peppers. I wondered what would happen if I used fresh peppers and additional varieties of nuts? Game on.
FRESH RED PEPPER AND NUT SPREAD
INGREDIENTS:
1/4 cup vegetable oil (I use avocado oil)
1/4 cup pine nuts
1/4 cup sliced almonds
1/2 cup walnut pieces
1/4 cup unsalted roasted pistachios
3 medium red bell peppers, about 1 pound, seeded and cut into 2″ chunks
1 medium sweet onion (I used Wall Walla), cut into chunks
1/3 cup toasted bread crumbs
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
1/2 teaspoon ground cayenne pepper
DIRECTIONS:
Heat oil in a 10 inch skillet over medium heat. Add walnuts and saute for about 3-5 minutes until lightly toasted. Remove with slotted spoon and place in bowl of food processor.
Add pine nuts and almonds to same skillet. Saute for 2 minutes, until lightly golden. Remove with slotted spoon to plate lined with paper towels.
Add pistachios to food processor bowl and pulse until finely chopped. Place in medium bowl.
Add red pepper and onion to food processor bowl. Pulse until fine. Transfer to mesh strainer to remove liquid. Let stand for 5 minutes.
Add strained peppers and onions to bowl. Stir in pine nuts, almonds, breadcrumbs and olive oil. Season with salt, pepper and ground cayenne.
Serve with crackers of choice. (I use crostini)
Yield: 3 cups
“A recipe has no soul. You. As a cook bring soul to the recipe.” — Thomas Keller
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