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Categories:Viewed: 100 - Published at: 5 years ago
Ingredients
- 4 medium-size red bell peppers
- 6 medium garlic cloves
- 2 small serrano chilies, preferably red, stemmed
- 1/2 cup pine nuts
- 1 tablespoon cilantro leaves (optional)
- 1/4 teaspoon salt
- 1/4 cup water
Method
- Heat the oven to 500 F.
- Place the bell peppers in the oven and roast until charred all around, about 25 minutes.
- Remove the peppers to a paper bag, twist to seal, and let the peppers steam in the bag for 15 minutes.
- Peel the peppers with your fingers and a paring knife and remove the seeds.
- In a food processor or using a chefs knife, mince the bell peppers, garlic, chilies, and pine nuts.
- Transfer to a bowl.
- Add the cilantro, salt, and water and stir to mix.
- Serve right away, or cover, refrigerate, and use within 1 week.
