I love everything about this sauce: the pinky-orange color, the slight heat and smokiness, the super creamy taste without any dairy and a perfect tangy finish from the vinegar and tomatoes! It's light, fresh and the perfect sauce for a summer meal!
Ingredients:
2 red peppers
2 cloves garlic
1/4 cup almond flour
1/3 cup diced canned tomatoes
2 teaspoons red wine vinegar
1/3 cup olive oil
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
Step 1: In an oven preheated to 400F, roast the peppers with 1 tablespoon olive oil for about 45 minutes, stirring occasionally, until the skin gets wrinkly.
Step 2: Once the peppers have cooked and cooled, add them as well as all other ingredients to a blender or food processor and blend for about 30 seconds until you have a creamy pink/orange mixture with no lumps. Season more to taste. Can be eaten immediately or stored up to 1 month in an airtight container. Enjoy!
I like to serve it with roasted vegetables and cous cous, or meatballs and pasta, but it is traditionally served with any type of meat, vegetable or fish.
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