by Nick Schneider
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.
Makes approximately 1 quart
- 4 medium fresh red bell peppers, jarred is OK to substitute, but rinse first
- 15 medium cloves of garlic
- 2 tsp. ground caraway
- 2 tsp. ground cumin
- 2 tsp. salt
- 2 Tbsp. chili pepper flakes
- 2.5 cup sunflower oil or olive oil or grapeseed oil
Roasting the Peppers: Cut in half, remove seeds and 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. Leave the tray in the oven for 4-5 minutes after you turn it off. Sometimes the bottom part of the pepper doesn’t always cook through with the broiler method, but will finish cooking in the hot oven. Place peppers in a container with lid to steam the skins off of the flesh. Peel after few minutes when cool enough to handle.
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 to emulsify the mixture.