Instructions: Based on the Middle Eastern sauce called muhammara (an Arabic word meaning

"the color of red bricks"), this delicious paste is simultaneously pungent, slightly hot and sweet. I make it often and keep it around for many uses: as a topping for pilafs and other cooked grains, for spreading on pizzettas, crostini, crackers and sandwiches and as a dip for cooked or raw vegetables.

Try spreading Red Pepper Walnut Paste on grilled tofu, fish, or chicken breasts for a fantastic barbecue experience.

This keeps well for at least a week if stored in an airtight container in the refrigerator. In fact, the flavors deepen over time. For a California twist, you can use almonds in place of the walnuts.

Place the walnuts and garlic cloves in a food processor and pulse until they are finely ground, but not yet a paste.

Seed the peppers, cut them into chunks and add them to the walnuts, along with the vinegar, lemon juice, cumin and honey. Process to a fairly smooth paste, then transfer to a bowl, and season to taste with salt, pepper and cayenne.

Cover tightly and store in the refrigerator. Use as desired.

Yield: 3 to 4
cups

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