Walnut and Pepper Relish

Name: Walnut and Pepper Relish
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 red bell peppers or 1 cup piquillo peppers (you can also choose jarred, pre-roasted and peeled red peppers and skip roasting step); 2 tablespoons pomegranate molasses (or pomegranate juice); 1 cup California walnuts; 1/2 teaspoon ground, toasted cumin; 1 teaspoon ground coriander; 1 fresh cayenne pepper (or 1 teaspoon dried cayenne); 2 tablespoons Turkish or Korean pepper paste (or your favorite chili sauce); 1/4 cup extra-virgin olive oil

Total Time

20 Mins

Serves

Ingredients

2 red bell peppers or 1 cup piquillo peppers (you can also choose jarred, pre-roasted and peeled red peppers and skip roasting step)
2 tablespoons pomegranate molasses (or pomegranate juice)
1 cup California walnuts
1/2 teaspoon ground, toasted cumin
1 teaspoon ground coriander
1 fresh cayenne pepper (or 1 teaspoon dried cayenne)
2 tablespoons Turkish or Korean pepper paste (or your favorite chili sauce)
1/4 cup extra-virgin olive oil

PREPARATION

To roast the red bell peppers, cook on a hot grill or on a gas stove, directly on the burner grate. Turn with tongs until the red pepper skin is blackened. Immediately place the peppers in a plastic bag to steam, allowing the skin to come loose. When cool, remove the stem, skin and seeds from the roasted pepper flesh.
Combine all of the ingredients in a food processor or blender and process until smooth.

NUTRITION

Calories: 79 cal
Total Fat: 8 g
Polyunsaturated Fat: 4 g
Cholesterol: 0 mg
Sodium: 2 mg
Carbohydrates: 3 g
Dietary Fiber: 1 g
Protein: 1 g