1 (15 oz.) jar roasted peppers, drained
1/4 tsp. salt
1 tbsp. lemon juice
1 tbsp. pomegranate juice (molasses)
1/4 c. bread crumbs
3 oz. chopped walnuts
1 sm. hot pepper, chopped fine or Tabasco sauce to taste

In a medium mixing bowl, add jar of roasted peppers, mashed with a fork. Add salt, lemon, pomegranate (molasses) and hot pepper. Mix well, let stand overnight. Add bread crumbs and walnuts before serving with chips.