Ingredients
Scale
- 2 large red bell peppers
- 1/2 cup raw almonds
- 2 cloves garlic
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 450°F (230°C). Roast whole red bell peppers on a lined baking sheet for 20-25 minutes until charred.
- In a small pan, toast raw almonds and peeled garlic over medium heat for about 5 minutes until fragrant.
- Peel the charred skins from the peppers under running water. Remove seeds and stems.
- In a food processor, combine roasted peppers, toasted almonds, garlic, smoked paprika, olive oil, and red wine vinegar. Blend until smooth.
- Taste and adjust seasoning with salt or more vinegar as needed. Let sit for at least 15 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sauce
- Method: Roasting/Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 2 tablespoons (30g)
- Calories: 150
- Sugar: 1g
- Sodium: 10mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg