Adapted from Café Brenda & Spoon River
yield: approx. 1 quart
This is a spicy emulsified Moroccan sauce made from a few simple ingredients. Often it is made in a dry version, yet here is the creamy version. It’s a great condiment that can really elevate a dish. Use it on fish, sandwiches, stews, roasted potatoes and grilled portabella burgers. This sauce will keep weeks in the refrigerator. At events it works well in a squeeze bottle.
4 Medium fresh red bell peppers, jarred OK to sub. rinse first.
15 medium cloves of garlic
2 t. ground caraway
2 t. ground cumin
2 t. salt
2 T. chili pepper flakes
2.5 C. sunflower oil or olive oil or grape seed oil
Roasting the Peppers
Cut in half, remove seeds, place on an oiled sheet tray, not too crowded.
Put in broiler for 5-6 minutes, turning/moving peppers as needed to cook all of them. Skins should be about 70-80 blackened. Then put the tray in the oven for 4-5 minutes as you turn it off. Sometimes the bottom part of the pepper doesn’t always cook through with the broiler method. Place peppers in a container with lid to steam the skins off of the flesh. Peel when cool enough after few minutes.
With skins and seeds removed place peppers in a blender. Add all other ingredients except oil. Blend on low to medium speed. When smooth, add the oil drizzled in slowly.
Photo credit: http://www.evenfallrestaurant.com