Spiced Pepper Purée
- Total Time
- 30 minutes
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Ingredients
- 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
Nutritional analysis per serving (2 servings)
157 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 38 grams carbohydrates; 7 grams dietary fiber; 25 grams sugars; 3 grams protein; 686 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Grill or Broil Peppers
- 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.
- 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.
- 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.
Private Notes