RED PEPPER SEEDS RECIPES

Steps:

• Process peppers, walnuts, oil, lemon juice, cumin, kosher salt, and garlic in a food processor until smooth, about 30 seconds.
• Unfold 1 pastry sheet on a clean work surface. Press seams with fingertips to smooth out. Spread half of red-pepper mixture over pastry, leaving a ¼-inch border. Fold in half toward you and press borders with fingertips to seal. Place on a small baking sheet; transfer to refrigerator. Repeat with remaining pastry sheet and red-pepper mixture. Refrigerate for 15 minutes.
• Meanwhile, preheat oven to 400°F with racks in upper and lower thirds. Line 2 baking sheets with parchment paper.
• Transfer 1 chilled pastry packet to a cutting board. With longest side facing you, use a sharp knife to cut 8 (½-inch wide) strips. Pinch short ends of 1 strip and twist. Tie into a loose knot, tuck in ends, and place on prepared baking sheet. Repeat with remaining strips and chilled pastry.
• Brush knots with egg; top generously with oregano, sesame seeds, and flaky sea salt. Bake, rotating baking sheets halfway through, until golden brown, 25 to 30 minutes. Let cool for 5 minutes. Serve warm or at room temperature.

Steps:

• Put the oil in a large skillet and add the red onion and garlic. Cook until the onions are soft, about 4 minutes and then add the garam masala, asafoetida, mustard seeds, cumin seeds, and Spanish paprika and cook for 10 seconds. Add the red peppers and cook for about 2 minutes and then pour in the vegetable broth and wine. Season the mixture with salt and pepper and then simmer until the peppers are soft, about 8 to 10 minutes. 
• Place the peppers and broth in a blender and carefully puree in batches until very smooth. Toast the cumin seeds in a cast iron pan until they begin to lightly smoke and smell good and fragrant. Pour the puree into a clean saucepan and reheat and serve in a bowl with the toasted cumin seeds.