Ingredients
6 ounces roasted red peppers (See note below for roasting instructions).
1 single roasted calabrian pepper for heat (optional)
1 clove peeled garlic
2 teaspoons lemon juice
1 teaspoon cumin
1 teaspoon salt
2 teaspoons TAO Pomegranate Balsamic Vinegar
1/2 teaspoon chili flakes
4 tablespoons panko
1 cup walnuts, dry roasted
4 tablespoons TAO Extra Virgin Olive Oil or TAO Garlic Infused Olive Oil
3/4 cup filtered water
Directions
Place all ingredients into a food processor and combine.
Add additional water to help extend and modify the texture as desired.
Note: To roast red peppers for this recipe, coat them in olive oil and salt. On a grill, or over an open flame, roast the oiled, salted peppers until their skin turns black. Place hot peppers in a sturdy plastic storage bag or place them in a bowl and cover them with plastic wrap to sweat them until they are cool enough to handle. Remove and discard the skin and seeds.