Tomato, roasted red pepper, and toasted nuts make this flexible sauce that evokes the mediterranean and provides a excellent flavour contrast with fish or lamb
16 oz Roasted red peppers
1/2 cup Raw almonds or walnuts
1/4 cup Pine nuts, optional
1/4 cup Sun-dried tomatoes
2 cloves Garlic
1 tbsp Sherry or red wine vinegar
1 tsp Smoked paprika
1/4 tsp Cayenne pepper
1/2 cup Extra-virgin olive oil
- Toast the nuts in a skillet
- Add everything except oil into a blender or food processor and blend until smooth
- Slowly add in the oil while blending to emulsify
- This recipe is flexible – pretty much all the ingredients can be substituted for, so long as you have the three basic flavors – red pepper, tomato, and nuttiness. I once made this and didn’t have red peppers, so I used a can of diced tomatoes instead, adding red pepper flakes and extra smoked paprika and cayenne to get the pepper flavor.
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