Ingredients
- 16 oz jar roasted red peppers (12oz dry weight)
- 1/2 cup toasted slivered almonds *
- 1/4 cup sun dried tomatoes, rinsed and washed clean of oil
- 1/4 cup extra virgin olive oil
- 2 large garlic cloves
- 2 tbsp red wine vinegar
- 1 tsp smoked paprika
- 3/4 tsp salt
- 1/4 tsp cayenne pepper
Nutritional Information
calories: 130kcal, carbohydrates: 6g, protein: 3g, fat: 11g, saturated fat: 1g, sodium: 180mg, fiber: 2g, sugar: 3g
Directions
Drain the red peppers, then place all ingredients into a food processor or blender except for the olive oil, and blend until smooth. With the blender running, drizzle in the olive oil slowly.
A food processor will make for a chunkier sauce, whereas the blender will make for a smoother sauce.
Store leftovers in the refrigerator for 1 week.
Storing leftovers: Keep in an airtight container in the fridge for up to 1 week.
Freezing: Store in an airtight container for up to 2 months. To thaw, leave in the fridge overnight.
Other nuts: You may use hazelnuts, pine nuts, sunflower seeds, or walnuts instead of the almonds.
Notes
You can mix up the nuts. We did a 50/50 mix of almonds and hazelnuts.