It is not often that I eat something that tastes like nothing I have ever had before. But this puree fits the bill in a very good way.
From the prominent helping of red peppers, you might expect something the dominant taste to similar to your run-of-the-mill roasted bell peppers. However, the smokiness of the pimenton makes it almost taste as if the peppers themselves were smoked, and walnut adds an almost meaty texture to the whole thing.
This is honestly one of those rare dishes that I just can’t quite put into words. You’ll just have to try it for yourself to see what all the fuss is about.
Serves: 6-8 (as an appetizer)
Prep time: 5 mins
Adapted from Plates to Share by Jennifer Joyce
- one can piquillo roasted red peppers
- one cup of shelled walnuts
- red wine vinegar
- one garlic clove
- pimenton (Spanish smoked paprika)
- olive oil
- freshly ground pepper
- In a magic bullet, food processor or blender, puree the red peppers.
- Add the walnuts and puree.
- Finely chop the garlic clove and add it to the mixture along with 1 teaspoon of pimenton and cumin, 1 tablespoon of vinegar, and a large dash of salt and pepper.
- Blend the mixture again to incorporate.
- Add a quarter cup of olive oil and stir.
- Blend the mixture one more time in the machine and then pour into a serving bowl.
- Serve with toasted baguette or pita bread.