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Writer's pictureNikki Pettineo

Romesco Sauce

Updated: Jun 27






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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