INGREDIENTS

INSTRUCTIONS

Place peppers over a gas flame or on a tray under the broiler. Keep turning
so the skin is evenly charred, without burning and drying out the flesh.
Transfer charred peppers to a plastic bag, tie the top closed and let steam
until cool to the touch, about 15 minutes. Peel off the charred skin by
hand. Cut away stems, seeds and veins, and roughly chop. Place chopped
peppers in a blender or food processor, add a few drops of water, and
process to a paste. Transfer to a bowl and reserve. In the same blender,
drop in the walnuts and garlic with the motor running and process for 30
seconds. Add the bread crumbs and process another 30 seconds. Return the
peppers to the blender, along with the olive oil, pomegranate syrup, lemon
juice, red pepper flakes, and salt, and process until smooth. Adjust
seasonings, and transfer to a bowl. To serve, drizzle a little pomegranate
syrup over the top. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1B30 broadcast 07-01-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
09-23-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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