Update my dinner status, I'm making this tonight.
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Servings: 16 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Preheat the grill. Roast the peppers and chiles over the grill or open flame until they are blistered, about 8 minutes. Place in a bowl, cover with plastic wrap and let steam for 10 minutes to loosen the skin. Peel off the skin and remove the seeds. Pat the peppers dry with a paper towel. In the work bowl of your food processor, combine and process the crackers, walnuts, lemon juice, pomegranate molasses, cumin, and sugar, until smooth. Add the red peppers and process until creamy. With the machine running, add the olive oil in a thin stream. Add the chile pepper and salt to taste. If it is too thick, thin with a few tablespoons of water. Refrigerate overnight to allow the flavors to mellow. Serve with the toasted pita wedges. This recipe yields about 3 cups and provides for 16 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2198 broadcast 08-23-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-04-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
