 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 tablespoon(s) coriander seeds |
1 tablespoon(s) caraway seeds |
4 clove(s) garlic, large |
4 red bell peppers, large |
1/2 cup(s) olive oil |
1 tablespoon(s) sugar |
2 teaspoon(s) dried, crushed red pepper |
2 tablespoon(s) lemon juice |
Directions:
1. Stir coriander and caraway in small skillet over medium-high heat until aromatic, about 30 seconds. Transfer to processor. Cook garlic in same skillet, covered, over medium-low heat until tender, turning occasionally, about 10 minutes. Cool. Peel garlic; add to processor.
2. Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and coarsely chop peppers; add peppers, oil, sugar, and crushed red pepper to processor. Puree. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
3. For a more creamy sauce, add sour cream or plain yogurt.
|
|