5-Minute Paleo Romesco
This creamy and flavorful red pepper sauce is great on top of fish or chicken.
Servings: 12 servings
Calories: 88kcal
Equipment
- Blender or food processor
Ingredients
- 1 12 oz jar roasted bell peppers, drained about 2 large peppers
- ½ cup roasted almonds
- ¼ cup tomato paste
- ¼ cup olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon thyme
- ¼ teaspoon cayenne pepper
- ½ teaspoon black ground pepper
- ½ teaspoon salt
Instructions
- Begin by blending the almonds. Add the roasted almonds to a blender and pulse until they are completely ground.
- Add all remaining ingredients into the blender with the almonds, except the olive oil. Blend until smooth.
- Put into a bowl and incorporate the olive oil. Stir well.
- Serve immediately, or store in a sealed container in the refrigerator for up to 5-7 days.
Nutrition
Serving: 56g | Calories: 88kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 136mg | Potassium: 109mg | Fiber: 1g | Sugar: 3g | Vitamin A: 208IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg
