Ingredients
- 8 large (2 1/2 pounds) red bell peppers (halved and seeded)
- 2 1/4 cups olive oil (divided)
- 12 garlic cloves (peeled and sliced)
- 1 cup pecans (toasted)
- 2 cups breadcrumbs (fresh white)
- 4 lemons (juice of)
- 4 teaspoons ground cumin
- 4 teaspoons granulated sugar
- 1 to 2 teaspoon finely chopped chile (or to taste)
- Salt
- Pepper
How to Make
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Step 1: Preheat oven to 475°F.
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Step 2: Using your hands, coat peppers with a little olive oil. Place cut side up on a baking sheet. Sprinkle garlic over peppers. Roast until they begin to blacken, about 10 minutes.
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Step 3: Turn and roast until other side begins to blacken, about 10 minutes more.
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Step 4: Cool, remove skin, and cut into strips.
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Step 5: Place peppers, garlic, pecans, breadcrumbs, lemon juice, cumin, sugar, chilies, salt and pepper into a food processor. Puree until smooth. Pour in remaining olive oil and continue processing until mixture is smooth and glossy.
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Step 6: Serve with freshly baked bread.
We hope you enjoy this recipe!
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