Yield: About 1 cup
Ingredients:
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
Directions:
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 puree.
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.
More delicious Chinese recipes are
available in
Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking".
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