Spiced Pepper Purée

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.
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About 1 cup

Preparation

Grill or broil peppers:

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.
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.
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.