Ingredients
- 4 large bell peppers, yellow, orange or red, about 2 pounds
- 2 teaspoons cumin seeds, or 2 teaspoons ground cumin
- 1 inchlong piece of ginger, peeled
- Salt and pepper to taste
- Nutritional Information
Nutritional analysis per serving (2 servings)
158 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 30 grams carbohydrates; 10 grams dietary fiber; 19 grams sugars; 5 grams protein; 23 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 1 cup
Preparation
Grill or broil peppers:
- 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.
- 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.
Dining and Cooking