Roasted Red Pepper, Walnut, and Poblano Pepper Spread

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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1 12-oz jar of roasted red peppers
1/2 cup panko crumbs
1/2 cup chopped walnuts (toast for a few minutes if you have time)
1 tbsp chopped poblano pepper
2 cloves of garlic
1/2 tsp pomegranate molasses
1/4 tsp cumin
1/2 tsp lemon juice
1 tsp salt
pinch cayenne pepper (optional)


In a small food processor, combine the garlic and salt. Pulse until finely chopped.

Drain the jar of roasted red peppers. Add to the food processor and blend until it resembles a puree. Add the molasses, cumin, and lemon – if you are using cayenne, now is the time to add it! Blend again. Add the walnuts and panko. Blend until you have a thick paste. Enjoy chilled with pita or tortilla chips. [NB: if you are going to toast the walnuts, then place them in a saucepan over medium heat and toss lightly for a few minutes until you start to smell the nuttiness.]

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