Ingredients (makes about 1 1/2 pints of sauce)
roasted red bell peppers | one 16oz jar |
chopped Marcona Almonds | 1 cup |
olive oil | 1/4 cup |
tomato paste | 1 tbsp |
Pro Seasoning All Purpose | 1 tsp |
Pro Seasoning Aleppo Style Chili Flakes | 1 tsp |
red wine vinegar | 1 tbsp |
Method of Prep:
In a blender jar, add the bell peppers with the juice from the jar, almonds, tomato paste, vinegar, and Pro Seasoning. Puree until smooth. Next, drizzle the olive oil into the blender while it is running on low. Once the oil is emulsified into the sauce, remove from blender and store in the fridge for up to 1 week. Serve as a dip on a charcuterie board, spread on a sandwich, or use as a salad dressing.
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