Romesco sauce is a favorite in our household and is so great on everything from grilled chicken to grilled or steamed veggies.
12 oz jar roasted red peppers, drained
2/3 cup raw slivered almonds
1/2 shallot, thinly sliced
2 cloves garlic, peeled and thinly sliced
1/2 teaspoon smoked paprika
2 teaspoons Calabrian chili paste
2 tablespoons sherry vinegar
1 teaspoon honey
1/2 cup extra virgin olive oil
Kosher salt, to taste
Freshly ground pepper, to taste
- Preheat an oven to 375 degrees F. Spread your almonds out on a small baking sheet and bake for 5-7 minutes, until lightly golden brown. Cool to room temperature.
- In the carafe of a high-powered blender, combine all the ingredients except for the olive oil. Blend on low and slowly increase the speed until the mixture is starting to smooth out.
- With the blender running, slowly stream in the olive oil until well-emulsified and thick. Season to taste with salt and pepper.
- Store in an airtight container in the fridge for up to 10 days.
- Serving Size: 1 oz
- Calories: 98
- Sugar: 2.9g
- Fat: 8.7g
- Carbohydrates: 4.9g
- Fiber: 1.1g
- Protein: 1.4g