Description
This vibrant and flavorful organic red pepper romesco sauce is perfect as a dip, a topping for grain bowls, or the star of a pasta salad.
Ingredients
Units
Scale
- 2 Divine Flavor organic red bell peppers
- 2 cloves garlic, diced
- 1 cup slivered almonds, toasted
- 1/2 cup tomato puree
- 1/4 cup sherry vinegar
- 1 teaspoon cayenne pepper
- 2 teaspoons smoked paprika
- 3/4 cup olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Working carefully over the flame of a gas stove, or on a hot grill, char all sides of the red peppers until blackened and soft, about 20 minutes, turning every 3-5 minutes.
- Transfer the peppers to a large bowl and cover with plastic wrap or a lid to steam for 10 minutes. This will make peeling easier.
- Once cooled, peel the blackened skin off the peppers, remove the stems and seeds.
- In a food processor, combine the peeled peppers, garlic, toasted almonds, tomato puree, sherry vinegar, cayenne pepper, and smoked paprika. Blend until smooth.
- With the processor running, slowly drizzle in the olive oil until the mixture is emulsified and smooth.
- Season with salt and black pepper to taste.
- Transfer the sauce to a serving bowl or store in an airtight container in the refrigerator until ready to use.
Notes
Let the pasta salad made with this sauce sit overnight for the best flavor. The sauce can be stored in an airtight container in the refrigerator for up to a week. Serve as a dip with fresh veggies like radishes for a crunchy pairing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Cuisine: Spanish
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 1
- Sodium: 5
- Fat: 11
- Carbohydrates: 4
- Fiber: 1
- Protein: 2
- Cholesterol: 0