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This recipe works as a delicious dip or condiment, but also makes for a quick way to cut steps off the “so many meals” Pesach season. Add a couple of tablespoons to a can of chopped tomatoes and you have a shakshuka or Moroccan salmon base. Spoon a few tablespoons over salmon or chicken and you have a perfectly seasoned dish ready to pop into the oven. Spread over matzo for a delicious dip or base for an excellent spicy matzo pizza or flavored “toast.” The spice level is to your preference, so if you aren’t a fan of spicy food, cut back the Calabrian chili peppers, but if you love a bite, add in the whole jar!
1 jar roasted red peppers (see note)
1/2 jar Tuscanini Calabrian Chili Peppers, stems removed, or to your preference
2 tablespoons Tuscanini Tomato Paste
4 to 6 peeled garlic cloves
2 teaspoons cumin
1 teaspoon smoked paprika
juice and zest of 2 limes
zest of 1 lemon
1 cup roasted pecans
2 tablespoons olive oil
salt, to taste
In a blender, add all the ingredients and pulse until smooth. Serve alone or use as directed above.
Sponsored by Tuscanini
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