How to make it

  • Before chopping, Save some of each type of Nut for Garnish
  • To Roast Bell and Chile Peppers:
  • Using gas stove, broiler or grill, toast the Peppers until the skin is charred black all over. Place in double paper sack, close, and set aside to steam.
  • When cool enough to handle peel off the skin and remove the stems & seeds.
  • Place Peppers in a Blender and pulse to a slightly chunky paste.
  • Combine the Red Pepper Paste with remander of ingredients except the Olive Oil. Mix well. Adjust seasonings then place in a serving dish. Smooth the top w/ the back of a spoon.
  • Allow at least 2 hrs. for the flavors to develop. (Its actually better if you make it the day before) Drizzle Olive Oil on top and sprinkle with reserved toasted Nuts and Mint sprigs.
  • Serve at room temp with soft or toasted Pita or Tortilla Chips
  • Tip: Shape some well drained Labanee (Yogurt Cheese) into a square or round on a serving plate. Omit the bread crumbs in the above recipe and spoon mixture over the Lebanee. Spread onto crackers or toasted pita.

Reviews & Comments 4

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    " It was excellent "
    lunasea ate it and said...
    I made this twice for gatherings back in the day and cannot believe I only rated it when I did and didn't comment at either time....that is so not like me. D'oh! It was as spectacular as I predicted. Very traditonal and delicious - my crowd loved it both times. Awesome recipe - thanks! ;)
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    " It was excellent "
    luisascatering ate it and said...
    sounds amazing. I make my own fresh pita bread so I can imagine this slathered all over it :-)
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  • cabincrazyone 11 years ago
    This sounds great. I'll have to make it for a condiment with meat, as you suggested. Thanks for the posting.
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    " It was excellent "
    berry ate it and said...
    Wow.... this is wonderful and delicious!
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