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Author Notes: I discovered this sauce from an old Bon Appetit magazine and started by pureeing with canned chickpeas to make a faux-hummus, but chopped and dressed it makes a great sauce for any Mediterranean flavored meats, especially when they come from the grill. My take is different from Bon Appetit in some subtle ways but the one thing that really makes this sauce heady and vibrant is heating the ground spices in a tablespoon of oil before dressing the peppers with it. —ohhelloelle
Serves 6 as a sauce
- 1/2 cup kalamata olives, chopped
- 1 shallot, chopped
- 1/4 cup golden raisins or dried apricots, chopped fine
- 1 meyer lemon, zest and juice
- 1/2 cup cilantro finely diced
- 1/2 teaspoon cayenne
- 1/4 cup mint, finely chopped
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 3 red peppers, roasted, seeded, peeled, and chopped
- 2 tablespoons olive oil
- Combine the first seven ingredients in a small bowl. Set aside
- put 1 tablespoon of oil in a small skillet, add cumin and cinnamon, and heat until fragrant.
- in another bowl, dress roasted red peppers with the spiced oil, and toss gently to coat.
- add the remaining combined ingredients and fold to gently so as not to pulverize the softened peppers
- dress with remaining oil, if needed
- This recipe was entered in the contest for Your Best Red Pepper Recipe