Ancho-pomegranate sauceTotal time: 30 minutes Servings: Makes a scant 1 1/2 cups Note: Adapted from a recipe by Josef Centeno. 1 poblano pepper 1 red bell pepper 2 medium ancho peppers (dried poblanos), rehydrated 1/2 small serrano chile 1/4 cup olive oil Generous 1/2 cup toasted walnuts 1 clove garlic 3 tablespoons dry bread crumbs (toasted white country bread) 1 teaspoon pomegranate molasses 1 teaspoon cumin Juice and zest of 1/2 lemon 1/2 bunch cilantro Kosher salt Freshly ground black pepper 1. Roast the poblano and red bell peppers on a rack over a gas burner over high heat, turning until the skin is completely charred, about 10 minutes. Cool the peppers in a bowl loosely covered with plastic wrap, then peel and seed. 2. Put the poblano, bell and ancho peppers, serrano chile, olive oil, walnuts, garlic, bread crumbs, pomegranate molasses, cumin, lemon and cilantro in a food processor or blender; purée well. 3. Strain the sauce through a medium-mesh strainer and season with 1 1/2 teaspoons salt and a couple grinds of black pepper, or to taste. This will keep, refrigerated, for three days. Each tablespoon: 49 calories; 1 gram protein; 3 grams carbohydrates; 1 gram fiber; 4 grams fat; 0 saturated fat; 0 cholesterol; 153 mg. sodium.
Copyright © 2018, Los Angeles Times