Later On

A blog written for those whose interests more or less match mine.

Spiced pepper purée

with 2 comments

Mark Bitten has a tasty-sounding recipe today. Before roasting the peppers, read this excellent post by The Wednesday Chef.

Spiced Pepper Purée
Yield About 1 cup
Time 30 to 60 minutes

This is an ideal dip for bread, especially focaccia, and a perfect sauce for any grilled or roasted meat or fish. It adds flavor to mild dishes like grilled chicken or broiled halibut, and nicely complements roast lamb or cold poached shrimp.

* 4 large bell peppers, yellow, orange or red, about 2 pounds
* 2 teaspoons cumin seeds, or 2 teaspoons ground cumin
* 1 inchlong piece of ginger, peeled
* Salt and pepper to taste

1. Grill or broil peppers: adjust a rack about 4 inches from the heat source. Grill or broil the peppers, turning frequently as they blacken, until they collapse, about 15 minutes. Wrap in aluminum foil and let cool.

2. Toast cumin seeds in a dry skillet over medium heat, shaking pan occasionally and removing from heat when fragrant. Grind to a powder in a coffee or spice grinder.

3. When peppers are cool, remove core, skin and all seeds. Place peppers in a food processor with cumin and ginger; add a large pinch of salt and purée. Stop machine, adjust salt and pepper to taste. Store, well covered, in the refrigerator for several days, or the freezer for up to a month. Return to room temperature before serving.

Written by LeisureGuy

25 June 2008 at 10:53 am

Posted in Daily life, Food, Recipes

2 Responses

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  1. Do you like this recipe? 🙂

    best coffee

    29 June 2008 at 3:49 am

  2. I like the sound of it, but haven’t made it yet. It occurs to me, though, that I have all the ingredients at hand. Perhaps I’ll make it now.


    29 June 2008 at 9:12 am

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