Ingredients
Units
Scale
- 2 bell peppers - grilled
- 5 cloves of garlic - grilled
- 1 jalapeño - grilled
- 1 large sweet onion - grilled
- 2 carrots - grilled
- 15. 5 oz. can of chick peas - rinsed and drained
- 1 tbs. of capers plus 2 tbs. caper juice
- 1/2 cup of Italian parsley
- 5 vine ripe tomatoes - quartered
- 1/4 cup of balsamic vinegar
- 3 tbs. honey
- 3 tbs. olive oil
- 11/2 tbs. dried oregano
- 11/2 tbs. ground cumin
- 1 tsp. turmeric
- 11/2 salt
- 1 tsp. black pepper
Garnish:
- 2 tbs. Brooklyn Creamery Extra Thick Double Cream
- 1 anchovy
- Chopped fresh Italian parsley
Instructions
- Heat a griddle and place the bell peppers, jalapeño, garlic, carrots and sweet onion on the griddle to grill to a nice char.
- Let the vegetables cool down and then pinch the garlic from its skin and slice the bell peppers, carrots, onion, jalapeño with or without its seeds and place in the food processor.
- Process these veggies until a creamy consistency is achieved; then place in a large bowl.
- Place the tomatoes in the food processor along with the vinegar, honey, parsley, olive oil, capers - plus caper juice, all of the seasonings and process. Add the tomato mixture to the pepper mixture and stir until incorporated.
- Cover and refrigerate at least four hours before serving.
- Serve with a dollop of Brooklyn Creamery an anchovy and fresh chopped parsley.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
