ROASTED RED PEPPER AND WALNUT SPREAD
Provided by Gina Marie Miraglia Eriquez
Categories Condiment/Spread Food Processor Appetizer Picnic Quick & Easy Walnut Bell Pepper Healthy Breadcrumbs Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- Purée roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 teaspoon salt in a food processor until almost smooth.
- With motor running, add oil in a slow stream, blending until incorporated.
TURKISH RED PEPPER SPREAD
Make and share this Turkish Red Pepper Spread recipe from Food.com.
Provided by fay hutch
Categories Spreads
Time 15m
Yield 3/4 cup
Number Of Ingredients 9
Steps:
- Toast walnuts in a small dry skillet over medium heat, stirring, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
- Combine all ingredients in a food processor and process until smooth.
- Adjust seasoning with more lemon juice and salt, if desired.
ROASTED RED PEPPER SPREAD (FOR CANNING)
Make and share this Roasted Red Pepper Spread (for Canning) recipe from Food.com.
Provided by JillAZ
Categories Sauces
Time 1h10m
Yield 2 1/2 pints
Number Of Ingredients 8
Steps:
- Roast red peppers under broiler or on grill until skin is charred.
- Place in a paper bag and fold over the top of the bag.
- Let cool in bag 15 minutes.
- Roast tomatoes, garlic and onion under broiler or on grill for 10-15 minutes.
- Remove from heat and place tomatoes in a paper bag, fold over top and let cool for 15 minutes.
- Peel garlic and onion.
- Finely mince garlic and set aside.
- Finely mince onion: measure 1/4 cup and set aside.
- Peel and seed peppers and tomatoes.
- Puree in a food processor or blender.
- Combine all ingredients in a large saucepot and bring to a boil over medium heat, stirring to prevent sticking.
- Reduce heat and simmer until spread thickens.
- Ladle hot spread into hot half pint jars, leaving 1/4 inch headspace.
- Adjust two-piece caps and process 10 minutes in a boiling water canner.
Nutrition Facts : Calories 420.4, Fat 3.7, SaturatedFat 0.4, Sodium 988.9, Carbohydrate 82.8, Fiber 25.9, Sugar 57.4, Protein 13.1
MUHAMMARA (ROASTED PEPPER & WALNUT SPREAD)
This roasted red pepper and walnut spread is quite popular in the Middle East and you'll understand why when you make it and discover you can't stop eating it.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 2h18m
Yield 6
Number Of Ingredients 13
Steps:
- Heat a skillet over medium heat. Add walnuts and drizzle with 1 tablespoon olive oil. Cook and stir frequently until walnuts smell toasted and are lightly browned, about 5 minutes. Remove from heat and transfer walnuts to a plate to cool. Reserve 2 or 3 to coarsely chop and use for garnish.
- Place the skillet over medium heat; add 1 tablespoon olive oil. Sprinkle in the breadcrumbs; cook and stir frequently until crumbs turn golden brown, 3 or 4 minutes. Remove from heat and sprinkle onto plate with walnuts.
- Place peppers in bowl of a food processor. Add walnuts, toasted bread crumbs, garlic, lemon juice, pomegranate molasses, salt, paprika, Aleppo pepper flakes, cumin, and cayenne pepper. Drizzle with remaining 2 tablespoons olive oil.
- Pulse on and off, scraping mixture down occasionally, until mixture is fairly fine and smooth. Transfer to a bowl; cover and refrigerate until chilled, about 2 hours.
- Transfer to a shallow serving bowl. Use the back of a spoon to swirl indentations on the surface to capture the garnishes. Garnish with reserved chopped walnuts, a drizzle of olive oil, pepper flakes, and chopped parsley.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 10.3 g, Fat 24.3 g, Fiber 3.4 g, Protein 4.5 g, SaturatedFat 2.8 g, Sodium 440.8 mg, Sugar 1.8 g
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