This quick romesco takes 5 minutes to make, and is the perfect sauce for chicken, steak, pork, potatoes, and vegetables. It's healthy and full of flavor!
Ingredients
16ozjar roasted red peppers(12oz dry weight)
1/2cuptoasted slivered almonds*
1/4cupextra virgin olive oil
2largegarlic cloves
2tbspred wine vinegar
1tspsmoked paprika
3/4tspsalt
1/4tspcayenne pepper
Instructions
Drain the red peppers, then place all ingredients into a food processor or blender, and blend until smooth.
A food processor will make for a chunkier sauce, whereas the blender will make for a smoother sauce.
Store leftovers in the refrigerator for 1 week.
Notes
*If you plan to toast raw nuts yourself: Spread the nuts on a sheet pan in a single layer and roast in a 350F oven for 5-8 minutes, until the nuts start to brown and smell fragrant. Be very careful not to overdo it.Yield: 2 cupsStoring leftovers: Keep in an airtight container in the fridge for up to 1 week.Freezing: Store in an airtight container for up to 2 months. To thaw, leave in the fridge overnight.Other nuts: You may use hazelnuts, pine nuts, sunflower seeds, or walnuts instead of the almonds.