Green Muhummara

Make the breadcrumbs: Place bread slices on a baking dish in a 200ºF/95ºC oven for 20 minutes, or until bread is hard and dry. You don’t want to toast your bread, just dry it out.

Toast the nuts: Bump the heat of the oven to 350ºF/175ºC. Place walnuts on a baking sheet and bake for 10 minutes, until nuts are toasty.

Place breadcrumbs and nuts in the bowl of a food processor and blend until you get a fine crumb. Remove and place in a mixing bowl. Roughly chop yellow bell pepper and remove all seeds, white pithy parts, and stem. Roughly chop jalapeño peppers, keeping seeds if you want extra spice and removing stem. Place peppers in food processor, along with remainder of ingredients, and blend. You’re looking for a watery, saucey consistency; if it’s too thick, add more olive oil. (Note: you may want to blend the nuts, breadcrumbs, and green sauce all together, but don’t. Trust me.)

Add green sauce to the mixing bowl with breadcrumbs & nuts and mix thoroughly. Taste for salt.