Seasonal. We are entering the threshold of fall. Tomatoes are waning, sweet corn is done; but there are wonderful options that are showing up at the farmers market stalls. Peppers, for example are prolific right now. I love them roasted, and rely on them in jars during winter; but what if you change something traditionally done with roasted and made it with fresh peppers? Muhammara, a Syrian spread is traditionally made with roasted Aleppo peppers (although jarred roasted peppers work just fine). It also has bread and walnuts in combination with the roasted peppers. I wondered what would happen if I used fresh peppers and additional varieties of nuts? Game on.
FRESH RED PEPPER AND NUT SPREAD
INGREDIENTS:
- 1/4 cup vegetable oil (I use avocado oil)
- 1/4 cup pine nuts
- 1/4 cup sliced almonds
- 1/2 cup walnut pieces
- 1/4 cup unsalted roasted pistachios
- 3 medium red bell peppers, about 1 pound, seeded and cut into 2″ chunks
- 1 medium sweet onion (I used Wall Walla), cut into chunks
- 1/3 cup toasted bread crumbs
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper to taste
- 1/2 teaspoon ground cayenne pepper
DIRECTIONS:
- Heat oil in a 10 inch skillet over medium heat. Add walnuts and saute for about 3-5 minutes until lightly toasted. Remove with slotted spoon and place in bowl of food processor.
- Add pine nuts and almonds to same skillet. Saute for 2 minutes, until lightly golden. Remove with slotted spoon to plate lined with paper towels.
- Add pistachios to food processor bowl and pulse until finely chopped. Place in medium bowl.
- Add red pepper and onion to food processor bowl. Pulse until fine. Transfer to mesh strainer to remove liquid. Let stand for 5 minutes.
- Add strained peppers and onions to bowl. Stir in pine nuts, almonds, breadcrumbs and olive oil. Season with salt, pepper and ground cayenne.
- Serve with crackers of choice. (I use crostini)
Yield: 3 cups
“A recipe has no soul. You. As a cook bring soul to the recipe.” — Thomas Keller
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