1. Quarter the peppers and remove the stalk, seeds and membranes.
2. Grill the quarters, skin side up, until charred and blistered. Rub away the skins and slice very finely
3. Peel or scrape the ginger and chop coarsely.
4. Over a moderate heat, gently dryfry the spices for 30 seconds to 1 minute, making sure they don't burn.
5. Crush the spices in a mortar and pestle. Add the ginger and garlic and continue to work to a pulp. Work in the lime or lemon juice.
6. Mix together the peppers, spice mixture, onion and herbs. Season to taste and spoon into a serving bowl. Chill for 1 - 2 hours before serving as an accompaniment to barbecued meats or Haloumi cheese kebabs.
Wine Pairing(s)
Leelanau Summer Sunset
Badia a Coltibuono 'Cetamura' Rosato
Shenandoah Sauvignon Blanc
Folonari Pinot Grigio
Pedroncelli 'East Side' Sauvignon Blanc
Ornellaia Le Serre Nuove
Alvear 'Asuncion' Oloroso
Argiano Rosso di Montalcino
Ecco Domani Pinot Grigio
CVNE 'Viña Real' Reserva
Calories From Fat 1 Calories 2 Calcium 4 Sodium 1
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