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Ingredientes
- Roasted red peppers 1#
- Ancho peppers (soaked and seeded, save liquid) 1/2 each
- Walnuts or almonds (toasted and ground) 2 ounces
- Wheat bread (fried in olive oil until golden
- brown, then ground) 3 slices
- Pomegrante molasses 2 Tablespoons
- Ground cumin 1 teaspoon
- Pure olive oil 1 ½ Tablespoons
- Honey 1 ½ teaspoons
- Sea salt (to taste)
Direcciones
- 1. Combine all ingredients in food processor and puree until smooth.
- 2. Cover, label,date and store.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 99g | |
| Calories 344 | |
| Calories from Fat 208 | 60% |
| Total Fat 23.66g | 30% |
| Saturated Fat 3.24g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 143mg | 6% |
| Potassium 544mg | 16% |
| Total Carbs 31.48g | 8% |
| Dietary Fiber 5.3g | 18% |
| Sugars 10.76g | 7% |
| Protein 5.49g | 9% |
Evaluaciones
12 de Enero de 2009
We served this last night with grilled steak and lamb. Everyone who tried it raved about it. It is surprisingly thick. I added extra olive oil, and it still came out with the consistency of a spread rather than a dipping sauce. We served it like mustard, with each person putting a dollop on their plate and then dipping bites of meat into it before putting in their mouths. It has an interesting, sweet and slightly spicy flavor that I really enjoyed. Try it as an option the next time you grill! Thanks for sharing, J.Yo he cocinado/probado esta receta
Comentarios
- 08 de Enero de 2009Wow, this sounds really interesting. Thanks for sharing J. What sort of meat do you dip in it...and is Pomegranate molasses easy to come by? Adding to my Try Soon folder!
