Easy Romesco Sauce

Ingredients:

- One 16-ounce jar of roasted red peppers, drained
- 1/2 cup raw or roasted almonds (unsalted)
- 1/4 cup oil-packed sun-dried tomatoes, rinsed and drained
- 2 medium-to-large cloves garlic, peeled and quartered
- 1 tablespoon sherry vinegar or red wine vingar
- 1 teaspoon smoked paprika
- 1/2 teaspoon fine sea salt, to taste
- 1/4 teaspoon cayenne pepper
- 1/2 cup extra-virgin olive oil

Preparation:

- In a blender (preferably) or food processor, combine everything but the olive oil. Securely fasten the lid and blend, starting on low and increasing the speed as you are able to gain traction.
- Once the ingredients are mostly blended, start drizzling in the olive oil while running the blender.
- Blend until you reach your desired consistency (I like my romesco sauce pretty creamy, but you might prefer it with a more chunky texture).
- Taste, and add additional salt (up to 1/4 teaspoon) if it does nott quite knock your socks off yet. Serve immediately, or store in a jar in the refrigerator for 7 to 10 days.

NOTES

MAKE IT NUT FREE: Your best bet would probably be to omit the almonds altogether. If you can tolerate pine nuts, they would work (technically pine nuts are seeds, but people with nut allergies are sometimes allergic to pine nuts as well).

MAKE IT TOMATO FREE: Romesco sauces typically contain tomatoes, but you can omit the sun-dried tomatoes if necessary.

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Nutrition Values:

Serving Size 1/4 cup
Serves 10
Amount Per Serving
Calories 151
% Daily Value
Total Fat 15.2g 19%
Saturated Fat 1.9g
Trans Fat 0g
Polyunsaturated Fat 2.2g
Monounsaturated Fat 10.5g 0%
Cholesterol 0mg 0%
Sodium 221.7mg 10%
Total Carbohydrate 3.7g 1%
Dietary Fiber 1.8g 6%
Sugars 0.4g
Protein 1.7g 3%
Vitamin A 1% Vitamin C 8% Calcium 2%Iron 2%Vitamin D 0% Magnesium 5% Potassium 2% Zinc 2% Phosphorus 3% Thiamin (B1) 2% Riboflavin (B2) 7% Niacin (B3) 2% Vitamin B6 2% Folic Acid (B9) 1% Vitamin B12 0% Vitamin E 13% Vitamin K 0%