Ingredients:

• 2 large sweet red bell peppers
• 1 c. walnuts, toasted and coarsely chopped
• 2-3 garlic cloves, peeled and chopped
• 1 ½ tbsp. pomegranate molasses or balsamic vinegar
• ¼ tsp. crushed red pepper flakes, plus more to taste
• 1 ½ tsp. ground cumin
• ¼ tsp. ground coriander
• 1 tsp. coarse kosher salt, plus more to taste
• Juice of one freshly squeezed lemon
• 3/4 c. fresh breadcrumbs, plus more as needed to thicken
• 2-3 tbsp. olive oil

Directions:

1. Roast whole red peppers directly over burners on your stove, or under an oven broiler, turning until all sides are charred.
2. Transfer pepper to a bowl and cover bowl tightly with plastic wrap. Set aside for 5-10 minutes.
3. Pull charred skin off of each pepper. Remove stem and carefully open pepper. Scrape out seeds and membrane; set aside.
4. In bowl of a food processor fitted with steel blade, combine red peppers, walnuts, garlic, pomegranate molasses or balsamic vinegar, crushed red pepper flakes, cumin, coriander, salt, lemon juice, and breadcrumbs, and 2 tbsp. olive oil. Pulse to combine.
5. Check consistency and add a tablespoon or more of olive oil until desired consistency is reached.
6. Taste for seasoning, adding more salt or red pepper flakes, as desired.

Makes 2 cups of sauce.