Description
A rich and creamy sauce made with roasted red peppers, nuts, and spices, perfect for dipping, drizzling, or spreading.
Ingredients
Scale
- 2 roasted red peppers
- 1/2 cup almonds or hazelnuts
- 2 cloves garlic
- 1/4 cup extra virgin olive oil
- 1 teaspoon smoked paprika
- 1/4 cup cream or Greek yogurt
- Fresh herbs (basil or parsley) to taste
- Salt and pepper to taste
Instructions
- Prepare the Peppers: If using fresh peppers, roast until the skins char, then steam to peel easily. If using jarred, drain and set aside.
- Toast the Nuts: In a dry skillet, toast the nuts over medium heat until fragrant.
- Blend the Ingredients: In a food processor, combine the roasted peppers, toasted nuts, garlic, and paprika. Pulse until roughly blended.
- Incorporate the Cream: Drizzle in the olive oil while blending. Add the cream or yogurt, and blend until smooth.
- Season to Taste: Adjust seasoning with salt and pepper. If thinner consistency is desired, add water or more cream gradually.
- Serve or Store: Your sauce is ready to enhance meals! Store in an airtight container in the refrigerator if not using immediately.
Notes
For a lighter version, use Greek yogurt instead of cream. Store leftovers covered in olive oil to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
Keywords: Romesco Sauce, Spanish Sauce, Vegetarian Dip, Creamy Sauce, Roasted Peppers
