Spice spiked red pepper salsa
Salsa
I discovered this sauce from an old Bon Appetit magazine and started by pureeing with canned chickpeas to make a faux-hummus, but chopped and dressed it makes a great sauce for any Mediterranean flavored meats, especially when they come from the grill. My take is different from Bon Appetit in some subtle ways but the one thing that really makes this sauce heady and vibrant is heating the ground spices in a tablespoon of oil before dressing the peppers with it.
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