Fesenjoon Sauce

Name: Fesenjoon Sauce
Ingredients: 2 cloves garlic; 1/2 teaspoon olive oil; 2 cups walnuts; 1 to 2 tablespoons minced fresh jalapeno chili; 1/4 cup pomegranate concentrate (see notes); Salt

6 ingredients

2 steps

Ingredients

2 cloves garlic
1/2 teaspoon olive oil
2 cups walnuts
1 to 2 tablespoons minced fresh jalapeno chili
1/4 cup pomegranate concentrate (see notes)
Salt

Directions

1

In a 10- to 12-inch nonstick frying pan over medium-high heat, stir garlic in olive oil until garlic is lightly browned and soft when pressed, about 2 minutes. Remove from pan. To pan, add walnuts; stir until toasted, about 6 minutes. In a blender or food processor, puree walnuts, garlic, minced fresh jalapeno chili (to taste), pomegranate concentrate, and 3/4 cup water; scrape container sides often. Add salt to taste. Serve, or cover and chill up to 1 day.
2

Nutritional analysis per tablespoon.