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Here’s a long pin for you–this is a recipe you’re going to want to keep!
Courtesy of The Chile Pepper Bible: From Sweet & Mild to Fiery & Everything in Between by Judith Finlayson © 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold. (Affiliate link)
- 2 red bell peppers, , roasted (see Tips, bottom, or store-bought)
- 1 ⁄2 cup walnut halves, , toasted
- 1 ⁄2 cup pine nuts, , lightly toasted
- 4 green onions, (white and a bit of the green parts), cut into chunks
- 2 cloves garlic, , coarsely chopped
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp pomegranate molasses
- 1 tbsp sliced red finger chile
- 2 tsp Aleppo pepper, (or 1⁄4 tsp cayenne pepper)
- 2 tsp ground cumin, (see Tips, bottom)
- 1 tsp salt
- 1 ⁄4 cup extra virgin olive oil
- Peel, seed and cut roasted red peppers into quarters. In food processor fitted with the metal blade, combine roasted red peppers, walnuts, pine nuts, green onions, garlic, lemon juice, pomegranate molasses, finger chile, Aleppo pepper, cumin and salt. Pulse until finely chopped, about 15 times, stopping and scraping down the side of the bowl as necessary.
- Add olive oil and pulse until blended and desired consistency is achieved, about 6 times. (You want some texture to remain from the walnuts.)
- Transfer to a small serving bowl. Serve immediately or cover and refrigerate for up to 3 days. If refrigerated, before serving, let stand at room temperature to allow the flavors to bloom, about 20 minutes.
To roast peppers: Brush peppers lightly with oil and place them directly on a hot grill on a preheated barbecue, or arrange them on a baking sheet and place under a preheated broiler. Grill or broil, turning 2 or 3 times, until the skin on all sides is blackened, about 20 minutes. Transfer to a heatproof bowl. Cover with a plate and let stand until cool. Using a sharp knife, lift off the skin, reserving any accumulated juices. Discard skin, stems and seeds.
For the best flavor, toast and grind cumin seeds yourself.
I made a couple of slight adjustments to the recipe based on availability of ingredients and my own personal taste, so I’m going to tell you what I did differently. I used a red Fresno chile, because that is what I could find. It has some heat but is probably not as spicy as a finger chile. I used the 1/4 teaspoon cayenne rather than Aleppo chile powder because I didn’t have any. I also added an extra 1/2 teaspoon of salt, and for me, the seasoning was just perfect. You’re going to love knowing how to make Muhammara. It will be like your magical super power that you can whip out to impress your party guests!
The Chile Pepper Bible by Judith Finlayson
When I first began collecting cookbooks, I thought it wise to purchase as many “bibles” as I could. The Cake Bible, The Pie & Pastry Bible, The Cheese Bible, The Chocolate Bible…You get the idea. All the bibles. Bibles take a comprehensive look at a subject and purport to bring you everything you need to know about whatever the subject is. And Judith Finlayson’s newest book, The Chile Pepper Bible, is aptly named.
Sincerely, friends. If it’s a chile pepper, it’s in this book. Not only are there a staggering 250 recipes for everything from appetizers to desserts to beverages, Judith has also done her research and provides information on the history of chile peppers and how they have spread world-wide, health benefits of chiles, a discussion of the types of chiles (there are five major species–who knew?! Judith Finlayson did!) and more. In its depth and breadth of covering the subject, this book has more than earned the title “bible.”
The Chile Pepper Bible: The Recipes
I’m one of those folks who loves to read all the front-matter of a cookbook. For me, that’s where the real meat is. If you’re like me, you’ll love this book for all the information in it. If, however, you just want a book of a ton of recipes, you will still love this book. Here are just a few of the 250 recipes you’ll find in The Chile Pepper Bible:
- From the Appetizers chapter: Middle Eastern Pepper and Tomato Jam (Marmouma), South American-Style Bean Dip, Greek-Style Feta and Pepper Spread (Htipiti)
- From the Soups Chapter: French-Style Carrot Soup with a Twist, Castilian Garlic Soup (Sopa de Ajo), Thai-Style Hot-and-Sour Chicken Soup (Tom Yum Gai)
- From the Salads Chapter: Fatoush, Circassian Chicken Salad, Turkish Tomato and Pepper Salad (Ezme), Southwestern Bean and Barley Salad
- From the Fish and Seafood Chapter: Basque-Style Yogurt-Baked Fish, Malaysian-Style Barbecued Fish, Kedgeree, Hunan Shrimp with Chinese Chives
- From the Poultry Chapter: Chicken Paprikash, Berbere Chicken Stew, African Peanut Stew, Chicken Shahi Korma, Turkey Mole
- From the Beef and Veal Chapter: Beef Rendang, Cincinnati Chili, Original San Antonio Chili, Ropa Vieja
- From the Pork and Lamb Chapter: Pork in Tablecloth-Stainer Sauce (Mancha Manteles), Pork Vindaloo, Spanish-Style Baked Eggs with Chorizo, Cape Verde Sausage Stew (Cachupa)
- From the Meatless Mains Chapter: Caramelized Tempeh with Chiles, Indionesian Mixed Vegetables (Gado Gado), Khitchuri with Peppers, Tortilla with Potato and Peppers
- From the Sides Chapter: Wilted Spinach withPickled Peppers, Gujarati-Style Creamed Corn, Calabrese-Style Fried Potatoes with Peppers (Patate Fritte con Peperoni), Chile-Spiked Cheese Grits
- From the Fresh Salsas, Sambals, and Chutneys Chapter: Texas-Style Hot Sauce, Creole Sauce (Salsa Criolla Cruda), Red Chimichurri Sauce, Peanut Sambal (Sambal Bubuk Dari Kacang), Date and Tamarind Chutney
- From the Sauces, Marinades, Dressings and Condiments Chapter: Portuguese Pepper Paste (Massa de Pimentão), Harissa, Chile-Spiked Crema, Kimchi, Haitian-Style Pickled Cabbage (Pikliz)
- From the Drinks and Desserts Chapter: Indian-Spiced Roasted Tomato Juice, Thai-Style Pineapple with Chile, Chocolate Brownies with Chipotle Cream Cheese Icing, Chile-Spiked Salted Chocolate Caramels
Whew! I told you it was a comprehensive book! I hope by now you are interested in winning a copy of The Chile Pepper Bible for yourself. Lucky for you, I’m running just such a contest. Here’s how you can enter:
Thank you so much for spending some time with me today. Have a lovely day.
Good luck in the giveaway, friends!