sweet red pepper paste sauce

When the Lebanese-Armenian-American in-laws grill shish-kebob, before slapping the meat on the grill, the veggies get first crack at the fresh coals (no gas grills for this ritual). Zucchini, eggplant, onions. Zucchini is the favorite. And when it hits the plate, a necessary companion is Middle Eastern sweet red pepper paste sauce, which somehow bumps up the flavor many notches in impact parameter. Great as a combo for later veggie lunch wraps.

bob has been a great fan for many years but it was not until Easter Sunday 2015 that he realized that the recipe was not yet immortalized in his on-line food record. A nice sunny day harboring strong hopes of spring finally arriving to end another winter season that had outworn its welcome. Ripe for outdoor grilling. And Nikon food mode photos of the accompanying delights.


equal parts sweet red pepper paste and tomato paste
minced garlic (one large garlic clove for each heaping tablespoon of each of the previous ingredients)
splash of fresh lemon juice
enough extra virgin olive oil to thin it out
pinch of salt and pepper


  1. Mash all the ingredients together with a little imagination and some experimentation with the ingredient quantities.


  1. Red pepper paste is a staple in the Middle Eastern kitchen, but not so well known in the USA. A pity.
  2. Illustrations available.
redpepperpaste.htm: 5-apr-2015 [what, ME cook? � 1984 dr bob enterprises]