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Ancho-pomegranate sauce

Time 30 minutes
Yields Makes a scant 1 1/2 cups
Ancho-pomegranate sauce
(Anne Cusack/Los Angeles Times)
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; puree 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.

Adapted from a recipe by Josef Centeno.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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