Easy Romesco Sauce
Ingredients
-
2
medium
red bell peppers
-
4
Tbsp
slivered or flaked almonds
-
2
Tbsp
olive oil
-
2
Tbsp
lemon juice
-
2
cloves
garlic
-
¼
tsp
sea salt
-
¼
tsp
red chili flake
Instructions
- Preheat the oven to 500°F (260°C) and line a baking sheet with foil.
- Roast the red bell peppers for about 20 minutes until nearly blackened on all sides.
- Wrap the roasted peppers in foil to steam for a few minutes.
- Toast the almonds in a dry skillet over medium-low heat until light golden brown, about 3-5 minutes.
- Remove the charred skin, stems, and seeds from the peppers and add them to a blender with the toasted almonds, olive oil, lemon juice, garlic, salt, and chili flake.
- Blend until you reach your desired texture, either creamy or chunky.
- Adjust the flavor as needed, adding more olive oil, lemon, garlic, salt, or chili flake.
- Use immediately or store in the refrigerator for up to 5-7 days.
Nutrition Facts (estimated)
Servings
10 (2-Tablespoon servings)
Calories
49
Total fat
4.3g
Total carbohydrates
1.8g
Total protein
0.9g
Sodium
59mg
Cholesterol
0mg
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