BETH COLLINS / KALAMATAS
7 oz. jar roasted red peppers, drained and pureed
2/3 cup fine fresh bread crumbs
1/3 cup toasted walnuts, chopped fine
4 cloves roasted garlic (fresh can be used 2 cloves),
chopped fine
Juice of 1 lemon plus zest
1 teaspoon cumin
Pinch of cayenne pepper
3⁄4 cup of extra-virgin olive oil
Salt and pepper to taste
Starting with the first ingredient, slowly incorporate all ingredients. Fold together well. Add salt and pepper to taste. Let chill in the refrigerator 1 hour. Muhammara makes a great dip or spread with pita, or a fantastic topping for fish.
*For Salmon: Rub salmon filet with salt, pepper, and olive oil. Sprinkle with 1⁄4 teaspoon lemon zest, and 1⁄2 teaspoon lemon juice. Let marinate for 20 minutes then sear in saute pan or on a hot grill. Approximately 6 minutes for each side. Top with muhammara and serve with rice and/or veggies.
