Roasted Pepper Ezme

Ingredients

• 4 red bell peppers
• 1 medium onion
• 2 cloves garlic
• 1/2 cup crushed walnuts
• 2 tbsp olive oil
• 1 tbsp pomegranate molasses
• 1 tsp red pepper flakes
• 1/2 bunch parsley

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Roast the red peppers in the oven or on the stove.

2. 2

   Peel the skins of the roasted peppers and remove the seeds.

3. 3

   Finely chop the peppers, onion, and garlic with a knife.

4. 4

   Combine all ingredients in a mixing bowl with olive oil and pomegranate molasses.

5. 5

   Add finely chopped parsley, mix well, and transfer to a serving plate.

Note. If you put the peppers in a bag for 10 minutes after roasting, the skins will peel off much more easily.