This recipe came about as a gluten and nut free twist on classic Muhammara. This spread is smoother compared to the texture of Muhammara but equally delicious. This roasted red pepper spread makes an amazing marinade for seafood and poultry. My family also enjoys it as a condiment to pair with meat, seafood and vegetables!
Supplies:
- Food Processor
- Spatula
- 5 inch serrated utility knife
- Cutting board
- Pepper Corer
- Sheet pan
- Aluminum Foil
- 8 inch Nonstick skillet
Ingredients:
- 6 Red Bell Peppers
- 3 tablespoons tomato paste
- 1 tsp cumin
- 1 tsp coriander
- Juice 2 lemons
- 2 tablespoons Balsamic vinegar
Instructions:
- Preheat oven to 425F Roast.
- Line baking sheet with aluminum foil.
- Wash bell peppers.
- Remove stems and seeds from bell peppers and cut bell peppers in half lengthwise.
- Place on baking sheet.
- Roast peppers for 20-25 minutes until they are well cooked.
- While peppers are roasting, add tomato paste, cumin and coriander to nonstick skillet. Heat until fragrant and tomato paste starts to thicken (about 2 minutes). Once done, add to food processor.
- Add olive oil, juice of 2 lemons and balsamic vinegar to food processor.
- When peppers are done, add to food processor.
- Pulse all ingredients together until smooth.
- Store in air tight container in the fridge.
Try out recipes using this sauce!!
ENJOY!!