Adapted from Bobby Flay’s Grill It by Bobby Flay

3 fat cloves garlic
1-½ tsp crushed hot red pepper flakes
2 large red bell peppers, cut in half, remove seeds
2 small tomatoes
1 tsp cumin seeds
1 tsp caraway seeds
1 tsp coriander seeds
Coarse salt and freshly ground black pepper
A couple of dashes aged sherry vinegar
1 tsp honey
A quick swirl of extra virgin olive oil

Roast the pepper, tomatoes, and garlic at 400 degrees until done. I did this in a toaster oven and it worked beautifully. Plan on about 20 minutes until garlic is soft.

Toast the cumin seeds, caraway seeds, coriander seeds and crushed pepper flakes in a small dry skillet until the spices are fragrant, about five minutes over medium high heat.

Put the roasted veggies in a blender and chop. Add spices and keep the blender going. Add the sherry vinegar and the honey and a quick swirl of extra virgin olive oil. Season to taste with coarse salt and freshly ground black pepper.

Makes about a cup and a half.

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