Spiced Pepper Puree

Directions

1. 1
   adjust a rack about 4 inches from the heat source.
2. 2
   Grill or broil the peppers, turning frequently as they blacken, until they collapse, about 15 minutes.
3. 3
   Wrap in aluminum foil and let cool.
4. 4
   Toast cumin seeds in a dry skillet over medium heat, shaking pan occasionally and removing from heat when fragrant.
5. 5
   Grind to a powder in a coffee or spice grinder.
6. 6
   When peppers are cool, remove core, skin and all seeds.
7. 7
   Place peppers in a food processor with cumin and ginger; add a large pinch of salt and puree.
8. 8
   Stop machine, adjust salt and pepper to taste.
9. 9
   Store, well covered, in the refrigerator for several days, or the freezer for up to a month.
10. 10
    Return to room temperature before serving.