Spiced Pepper Purée

Name: Spiced Pepper Purée
Total time: 30 min
Yield: About 1 cup
Ingredients: 4 large bell peppers, yellow, orange or red, about 2 pounds; 2 teaspoons cumin seeds, or 2 teaspoons ground cumin; 1 inchlong piece of ginger, peeled; Salt and pepper to taste

By Mark Bittman

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

Featured in: THE MINIMALIST; A Quick Study, Big on Improv

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Ingredients

Yield:About 1 cup

4large bell peppers, yellow, orange or red, about 2 pounds
2teaspoons cumin seeds, or 2 teaspoons ground cumin
1inchlong piece of ginger, peeled
Salt and pepper to taste

Ingredient Substitution Guide

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Preparation

Grill or Broil Peppers
1. Step 1
  adjust a rack about 4 inches from the heat source. Grill or broil the peppers, turning frequently as they blacken, until they collapse, about 15 minutes. Wrap in aluminum foil and let cool.
2. Step 2
  Toast cumin seeds in a dry skillet over medium heat, shaking pan occasionally and removing from heat when fragrant. Grind to a powder in a coffee or spice grinder.
3. Step 3
  When peppers are cool, remove core, skin and all seeds. Place peppers in a food processor with cumin and ginger; add a large pinch of salt and purée. Stop machine, adjust salt and pepper to taste. Store, well covered, in the refrigerator for several days, or the freezer for up to a month. Return to room temperature before serving.