In a food processor, chop red peppers for 20-30 seconds. Add walnuts, breadcrumbs, garlic, pomegranate juice, molasses, and salt. Continue to process until you have a semi-smooth consistency. Don't over process, and you'll want a little bit of texture to the spread. Season with more salt to taste.  Transfer to a large or two mason jars. Seal the jars and store them in the refrigerator for up to 10 days. Makes 2 cups.