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 kebabs.
Wine Pairing(s)
Azelia Barolo
Susana Balbo Torrontes
Piazzo Barolo
La Spinetta Vürsù Vigneto Campe
Fetzer 'Valley Oaks' White Zinfandel
'Masia Carreras' Empordà-Costa Brava
El Albar Toro Excelencia
Alba Liza Tempranillo-Garnacha
Clos la Chance Sauvignon Blanc 'Hummingbird'
Imus Montsant
Calories From Fat 1 Calories 2 Calcium 4 Sodium 1
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