So this idea for this sauce came from both the Nosetotail and then I read the recipe created by The Boreal Chef in the fall issue of the Yukon and I had to give this a try and a farmgal twist.
Now, here is the orginal “Northern Recipe”
- 4 large red peppers-Baked and Blackened
- 1 small hot chilie pepper or 1 tsp of hot sauce
- 1 and half cups walnuts
- 1/2 cup of bread crumbs
- 2 tbsp of high bush cranberry jelly
- Salt to taste
- 2 tbsp of olive oil..
Cook your peppers, skinning, stemming and coring them after cooking, blend your walnuts, bread crumbs, highbush cranberry jelly, hot chile pepper, and salt till smooth, then add your cooked peppers and blended till creamy, chill overnight to let the flavours blend and serve with a drizzle of olive oil..Sounds wonderful does it not, makes about three cups dipping sauce and serve with crackers etc.
Now I don’t have fresh red peppers in the house(Eat out of your pantry remember?) so I had three choices, dried red peppers, frozen red peppers, or Roasted Red Pepper Pasta Sauce I don’t have regular bread crumbs, I have either rye/whole wheat or sough dough..
- 1 and half cups of Red Pepper Pasta Sauce (these were canned in pint jars) or get the fresh roasted peppers like above..
- 1 tsp of fresh grated horseradish to replace that hot sauce that I don’t have.
- 1 cup of toasted walnut halfs, I put them into the cast iron and gave them a fresh roasted, just lightly browned, swishing the pan around, no burning them!
- 1/2 cup of heavy sough dough bread crumbs
- 1 tbsp of lemon juice
- 3 tbsp of HighBush Cranberry Jelly
- a good pinch of salt, a good crunch of fresh cracked black pepper
Into the food processer it all went, and blended till smooth and thick.. Ah… Heavenly!! Wow, so good, this would make a amazing dip, it made 3 cups, Chill and allow the flavours to blend, serve with crackers or sough dough toast points or as a sandwhich spread with fresh soft sheep cheese (cream cheese would work in place), and sprouts for a veggie delight!