Ingredients
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2 red bell peppers, halved and seeded
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6 Fresno chile peppers
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1 habanero pepper
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2 tablespoons vegetable oil
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¼ teaspoon caraway seeds, or more to taste
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¼ teaspoon coriander seeds, or more to taste
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½ teaspoon ground cumin
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½ teaspoon dried mint
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1 teaspoon kosher salt, or to taste
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4 garlic cloves, peeled
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1 lemon, juiced
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1 tablespoon extra-virgin olive oil
Directions
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Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place red bell peppers with cut-sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins.
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Bring a large pot of lightly salted water to a boil. Add Fresno and habanero chiles and cook uncovered over medium heat until vegetables start to soften, about 3 minutes; drain and set aside to cool. Remove seeds and membranes from chiles (wear gloves); set aside.
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Shake coriander and caraway seeds in a skillet over medium heat until you start to smell the spice, about 2 minutes. Use a mortar and pestle to crush toasted seeds; add cumin, mint, and salt, and crush until finely ground. Transfer spices to a blender and add roasted bell peppers, chiles, garlic, lemon juice, and vegetable oil; puree until smooth. Drizzle in extra-virgin olive oil at the end, blending for only a few seconds.
Cook’s Note
You can substitute any red chiles for Fresno chiles.
If you have a gas stove, you can roast the red peppers over an open flame. Turn the heat to medium-high and roast over the flame, turning occasionally, until the skin has blackened and blistered, 8 to 10 minutes. Place peppers into a bowl, cover with plastic wrap, and let steam. When cool, strip and discard the skins.
Nutrition Facts (per serving)
99 | Calories |
7g | Fat |
10g | Carbs |
2g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 99 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 1g | 5% |
Sodium 326mg | 14% |
Total Carbohydrate 10g | 3% |
Dietary Fiber 3g | 9% |
Total Sugars 4g | |
Protein 2g | 3% |
Vitamin C 175mg | 195% |
Calcium 29mg | 2% |
Iron 1mg | 6% |
Potassium 281mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.