Romesco Sauce

2 red bell peppers
1/2 cup almonds
1 tbsp red wine vinegar
2 cloves garlic*
1/2 tsp paprika
1/4+ tsp cayenne**
1 tbsp tomato paste
1 tbsp olive oil
2 tsp lemon juice
1/4 tsp pink salt
pinch of ground black pepper

1. Preheat oven to 450 degrees and place bell peppers on a parchment paper lined sheet pan.***

2. Roast for around 40 minutes.  Rotating the peppers every 10 minutes.

3. Remove from oven once all sides of the skins are turning black and bubbling up.

4. Place into a bowl with a towel to cover for at least 10 minutes.

5. Once, cool enough to handle, peel the skin off and remove the stems and seeds. 

6. Place the peppers and all other ingredients in a small blender, such as a nutribullet, and blend until smooth and creamy.  If the blender is having trouble you can add a little more water.****

Notes: *For a sweeter garlic flavor you can place the cloves on the sheet pan with the peppers and roast until browned and softened.  **Use desired amount of cayenne for heat preference.  ***For a quicker roasted red pepper you can turn the oven on broil, place about 6 inches from the top, rotate and check on them every 3 to 4 minutes.  ****For a super quick sauce, buy jarred roasted red peppers and skip steps 1-5.

Equipment needed: Oven, parchment paper, sheet pan, bowl, kitchen towel and a small blender.

Makes approximately 1 1/2 cups  |