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Spiced Peppers
- 2 pounds red peppers
- 1 teaspoon ground cumin
- 1/4 teaspoon hot pepper flakes
- 2 cloves garlic, crushed
- Salt to taste
Roast peppers in a 400 degree oven until blackened on all sides. Remove from oven to a
plastic bag and allow to cool. Peel, seed and slice peppers, reserving juice. Place
peppers with juice in a bowl and add cumin, red pepper flakes, garlic and salt to taste.
Let stand for 1 hour, covered at room temperature or in the refrigerator for up to 8 hours.
Allow to come to room temperature before serving. Serve with spicy sausages or barbecued
meats.
Yield: 4 to 6 servings
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