Details
| Serves |
2 cups |
| Total |
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| Prep |
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| Cook |
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| Active |
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| Difficulty |
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| Tags |
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Equipment
- Blender
- Sheet Tray
- Aluminum Foil
- Plastic Wrap
- Large Bowl
Ingredients
Peppers
- 2 ea Bell Pepper, red
- 2 ea Fresno Chile
- 1 ea Poblano Pepper
Spices
- 1 t Coriander, ground
- 1 t Cumin, ground
- ½ t Caraway, ground
Other
- 2 cl Garlic Confit
- 2 ea Lime Juice
- 3 T Extra Virgin Olive Oil
- 2 T Salt
Instructions
Prep
- Preheat the oven to 350°F, line sheet tray with foil
- Blister Peppers over flame, cover in bowl to steam, and remove skin and seeds
- Add Spices to tray evenly, bake until toasted and fragrant, about 8 min, reserve
Cook
- Bend all ingredients until smooth
Finish
- Store refrigerated up to 5 days