Spiced Pepper Puree

1. 1

   adjust a rack about 4 inches from the heat source.

2. 2

   Grill or broil the peppers, turning frequently as they blacken, until they collapse, about 15 minutes.

3. 3

   Wrap in aluminum foil and let cool.

4. 4

   Toast cumin seeds in a dry skillet over medium heat, shaking pan occasionally and removing from heat when fragrant.

5. 5

   Grind to a powder in a coffee or spice grinder.

6. 6

   When peppers are cool, remove core, skin and all seeds.

7. 7

   Place peppers in a food processor with cumin and ginger; add a large pinch of salt and puree.

8. 8

   Stop machine, adjust salt and pepper to taste.

9. 9

   Store, well covered, in the refrigerator for several days, or the freezer for up to a month.

10. 10

    Return to room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.