Description

A flavorful and creamy Romesco sauce made with roasted red peppers, almonds, sun-dried tomatoes, and spices. Perfect for adding a rich, tangy kick to your dishes.

Ingredients

Roasted Red Peppers:

One 16-ounce jar, drained

Almonds:

1/2 cup raw or roasted, unsalted

Sun-dried Tomatoes:

1/4 cup oil-packed, rinsed and drained

Garlic:

2 medium-to-large cloves, peeled and quartered

Vinegar:

1 tablespoon sherry or red wine

Smoked Paprika:

1 teaspoon

Sea Salt:

1/2 teaspoon, to taste

Cayenne Pepper:

1/4 teaspoon

Olive Oil:

1/2 cup extra-virgin

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Instructions

Blend Ingredients: In a blender or food processor, combine all ingredients except olive oil. Blend gradually, then drizzle in olive oil until desired consistency is reached.
Taste and Adjust: Adjust salt to taste. Serve immediately or refrigerate for 7 to 10 days.

Notes

For a nut-free option, omit almonds or use pine nuts if tolerated.
To make it tomato-free, skip the sun-dried tomatoes.
Recommended equipment: Blender for optimal creaminess.