Red Pepper-Walnut Paste

I wouldn't steer you wrong, I'll steer you strong...If you make this stuff you'll be happy you did.

Red Pepper-Walnut Paste
reprinted without permission from http://www.recipelink.com

Based on the Middle Eastern sauce called muhammara (an Arabic word meaning "the color of red bricks"), this delicious paste is simultaneously pungent, slightly hot, and sweet. I make it often and keep it around for many uses: as a topping for pilafs and other cooked grains, for spreading on pizzettas, crostini, crackers, and sandwiches, and as a dip for cooked or raw tables. Try spreading Red Pepper Walnut Paste on grilled tofu, fish, or chicken breasts for a fantastic barbecue experience.

Yield:3 to 4 cups
Preparation time: 10 minutes, after the peppers are roasted

2 heaping cups lightly toasted walnuts
2 to 3 medium cloves garlic
4 medium-sized red bell peppers (about 2 pounds), roasted and peeled
1 tablespoon plus 2 teaspoons cider vinegar
3 tablespoons fresh lemon juice
1/4 teaspoon ground cumin
1 teaspoon honey
1 1/4 teaspoons salt (or to taste)
Black pepper and cayenne to taste

* This keeps well for at least a week if stored in an airtight container in the refrigerator. In fact, the flavors deepen over time
* For a California twist, you can use almonds in place of the walnuts


Place the walnuts and garlic cloves in a food processor and pulse until they are finely ground, but not yet a paste.
Seed the peppers, cut them into chunks, and add them to the walnuts, along with the vinegar, lemon juice, cumin, and honey. Process to a fairly smooth paste, then transfer to a bowl, and season to taste with salt, pepper, and cayenne.

Cover tightly and store in the refrigerator. Use as desired.