| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cklive15 |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Red bell pepper |
| 1/3 |
c |
Sliced almonds |
| 1 |
ts |
Fresh lemon juice |
| 1 |
|
Garlic clove; crushed through a |
|
|
; press |
| 1/2 |
c |
Mayonnaise |
| 1/2 |
ts |
Sweet paprika |
| 1/4 |
ts |
Ground cumin |
| 1/4 |
ts |
Salt |
|
|
Hot red pepper sauce; to taste |
INSTRUCTIONS
Roast the pepper, turning often, sitting directly over a gas flame or under
a broiler, until the skin is completely charred. Place in a bowl and cover
tightly with plastic wrap. Let steam for 15 minutes. Remove the charred
skin, stem, ribs, and seeds. Only if necessary to help clean it, quickly
rinse the pepper under cold, running water.
Heat a medium skillet over medium heat. Add the almonds and cook, stirring
occasionally, until toasted, about 3 minutes. Transfer to a plate to cool
completely.
In a food processor fitted with a metal blade, or a blender, process the
roasted pepper, almonds, lemon juice, and garlic until very finely chopped.
Transfer to a small bowl.
Stir in the mayonnaise, paprika, cumin, salt and hot pepper. Let stand for
an hour to allow flavors to blend.
Yield: about 3/4 cup
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9275
Converted by MM_Buster v2.0l.
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