Low Carb Red Pepper Walnut Relish. Muhammara In Arabic, and this is the 2nd recipe I am posting using Aleppo Pepper Paste and also where I will attempt to explain it a bit more than in the Yogurt Walnut Dip. Originally, Aleppo Peppers were grown and came from Aleppo, Syria and the picture on the right is a true pepper.
In Syria, with hundreds of thousands dead and livelihoods destroyed by the conflict, the loss of a spice might not seem like a big deal, but it’s not just a flavor, it’s history. “The Syrians are so accustomed to conflict, and at the same time so determined to maintain their traditions, they create spaces in their homes where they keep supplies. Most households retain a small supply of seeds, too.” You can get what is call Aleppo pepper but it is not coming from Aleppo and almost certainly not even from Syria. They are now mostly grown in Turkey and you know how it works. They are going to probably crossbreed on their own (peppers tend to do that) and flavors will change depending on the soil they are grown in.
The Aleppo pepper has a moderate heat level of about 10,000 on the Scoville scale, with some fruitiness and mild, cumin-like undertones. Its flavor is similar to the ancho chile, but oilier and slightly salty as salt is often used in the drying process which I explained elsewhere and yes, don’t not make this because you don’t have access to a Middle-Eastern market. Ancho chili powder makes a good stand-in with a near Scoville heat of a mildish jalapeno pepper. If you belong to Amazon you can get it there and also through Penzey’s Spices.
You will need bread crumbs made from the Low Carb Carbalose Bread recipe and if you have never made it, now may be the time. Nutritionals do include bread crumbs.
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As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 1 C Toasted Then Ground Walnuts
- ½ C Carbalose Bread Crumbs
- 2 T Mild Red Pepper Paste (Or Equivalent)
- 1½ T Lemon Juice
- 1½ T Olive Oil
- 1 T Just Like Sugar Brown***
- 1 t Balsamic Vinegar
- ¾ t Cumin
- ¼ t Paprika
- ¼ T Salt
- 1 T Olive Oil (For Drizzling)
- ½ T Toasted Pine Nuts (Garnish)
- Assorted Low Carb Veggies
- Toast and cool walnuts.
- Put first 10 ingredients into your processor and grind until fine and turns into a stiff mix. If it needs more olive oil drizzle more a bit at a time until desired consistency is reached.
- Press onto plate or into serving dish, drizzle with more olive oil and garnish with pine nuts.
- Serve with veggies and a small spreading knife.
- 4 Servings
- 262 Calories, 6.3g Protein, 24.7g Fat, 8.1g Carbs, 3.9g Fiber, 4.2g Net Carbs
- I wish you could have seen the two of us in the kitchen making this relish. I wanted to do it, scratch out the recipe on paper, and it was a little of this and a little of that until I finally got it. She is just as meticulous and picky about her food and I am about mine and she had zero problems correcting me. Whatever happened to respect for the elderly?
- If you end up using ancho powder add a little water & oil to make a paste and you can buy the paste-just make sure it does not have garlic in. I don’t have the paste (but then again I have the real deal) and apparently you can use it in all kinds of stuff.
- Nutritionals include bread crumbs.