1 poblano pepper 1 red bell pepper 2 medium ancho peppers (dried poblanos), rehydrated 1/2 small serrano chile 1/4 cup olive oil Generous 1/2 cup toasted walnuts 1 clove garlic 3 tablespoons dry bread crumbs (toasted white country bread) 1 teaspoon pomegranate molasses 1 teaspoon cumin Juice and zest of 1/2 lemon 1/2 bunch cilantro Kosher salt Freshly ground black pepper

Step 1 Roast the poblano and red bell peppers on a rack over a gas burner over high heat, turning until the skin is completely charred, about 10 minutes. Cool the peppers in a bowl loosely covered with plastic wrap, then peel and seed.

Step 2 Put the poblano, bell and ancho peppers, serrano chile, olive oil, walnuts, garlic, bread crumbs, pomegranate molasses, cumin, lemon and cilantro in a food processor or blender; puree well.

Step 3Strain the sauce through a medium-mesh strainer and season with 1 1/2 teaspoons salt and a couple grinds of black pepper, or to taste. This will keep, refrigerated, for three days.

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