A couple of notes when making this sauce. Yes, you can use jarred roasted peppers, but you will miss the depth and smokiness of home-blackened peppers. To make up for it, add a few dashes of smoked sea salt at the end. And if you are really feeling adventurous, throw in an anchovy or two, they will add yet another level of flavor. Serve this with a few Rainy Day Meatballs, as a side with whole grain pita bread, a crudite plate, or as a great substitute for mayo on a grilled veggie sandwich.
Ingredients
Roasted Peppers, 2 - deseeded and sliced
Marcon Almonds, ½ Cup
Tomato paste, 2 Tsps.
Sherry Wine Vinegar, 1 Tbsp.
Chickpeas, 1 15 oz. Can, drained
Oil Packed Sun-Dried Tomatoes, 1 Tbsp.
Olive Oil, 3 Tbsps.
Cloves Garlic, 3 Large Cloves
Hot Smoked Paprika, 2 Tsps.
Salt and Pepper
Please buy organic whenever possible!
Preparation
Combine all of the ingredients together in a food processor or blender. Blend on high until smooth. Taste and add salt and pepper as needed – typically a solid 2 tsps of kosher salt and 8 or so grinds of pepper. If the sauce is too thick, add a bit of water to loosen it up – this is not a “pourable” sauce, but one used as a dip, topping, etc. Enjoy!