Recipe courtesy of Curtis Aikens
Spiced Peppers
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 50
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 10
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 355
- Total: 1 hr 30 min
- Cook: 1 hr 30 min
Ingredients
2 pounds red peppers
1 teaspoon ground cumin
1/4 teaspoon hot pepper flakes
2 cloves garlic, crushed
Salt to taste
Directions
- Roast peppers in a 400 degree oven until blackened on all sides. Remove from oven to a plastic bag and allow to cool. Peel, seed and slice peppers, reserving juice. Place peppers with juice in a bowl and add cumin, red pepper flakes, garlic and salt to taste. Let stand for 1 hour, covered at room temperature or in the refrigerator for up to 8 hours. Allow to come to room temperature before serving. Serve with spicy sausages or barbecued meats.