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Spiced Pepper Sauce (P, TNT)
Source: NY Times
Yield: 1 cup

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

Grill or broil peppers: adjust a rack about 4" 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.

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.

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.

Poster's Notes:
With grilled chicken: Rub chicken parts with extra virgin olive oil and sprinkle with salt and pepper; grill slowly, skin-side up, until most of the fat has dripped off, then skin-side down until nicely browned. Turn until done and serve with pepper purée.

Broiled halibut: Brush thick halibut steaks with olive oil, or dot with butter; sprinkle with salt and pepper. Broil, about 4" from the heat source, until nicely browned; turn if necessary (depending on the heat of your oven). Serve with pepper purée.

Posted by Wendy Baker

Nutritional Info Per Serving: N/A