Inspired by the flavors of South Africa, Angola and Mozambique, this smoky pepper sauce will punch up any grilled meat or vegetable and would even be good spooned over a brat. The recipe comes from Chef Camp in Minnesota.

Source: Midwest Living

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Recipe Summary

hands-on:
10 mins
total:
10 mins
Servings:
16
Yield:
2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small skillet, heat cumin and coriander over medium-low heat, stirring occasionally, until lightly browned and aromatic, 2 to 3 minutes. (Watch closely, as spices burn fast.) Remove from heat and let cool.

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  • In a food processor, combine cumin and coriander with bell peppers, lemon juice, vinegar, Aleppo pepper, sugar, kosher salt, smoked paprika and garlic. Pulse until mixture is a coarse puree. Taste for seasoning, adding extra salt, lemon juice or vinegar if desired.

*What's Aleppo pepper?

This Middle Eastern chile is about half as hot as typical crushed red pepper flakes, with a more complex and interesting flavor. Find it at specialty stores or online.

Nutrition Facts

25 calories; fat 0g; cholesterol 0mg; saturated fat 0g; carbohydrates 4g; mono fat 0g; poly fat 0g; trans fatty acid 0g; insoluble fiber 1g; sugars 3g; protein 0g; vitamin a 884.3IU; vitamin c 37.8mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0.3mg; vitamin b6 0.1mg; folate 14mcg; vitamin b12 0mcg; sodium 212mg; potassium 74mg; calcium 7mg; iron 0.4mg.
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Reviews

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