Smoky Roasted Red Pepper Romesco Sauce
Ingredients
- 2 large red peppers, roasted/charred
- ½ cup raw almonds (unsalted)
- ¼ cup oil-packed sun-dried tomatoes, rinsed and drained
- 2 medium–large garlic cloves, peeled and quartered
- 1 tablespoon red wine vinegar
- 1 teaspoon smoked paprika
- ½ teaspoon fine sea salt
- ¼ teaspoon cayenne pepper/li>
- ½ cup extra-virgin olive oil
- 2 tablespoons Pure sea moss gel
Steps
- Preheat the oven to 425F and line a baking tray with parchment paper
- On the lined baking tray, place the red bell peppers (skin side up), almonds, and garlic evenly spread out. Bake for 20 minutes, or until the bell peppers are charred
- In a blender or food processor, add roasted red peppers, almonds, sun-dried tomatoes, garlic, vinegar, smoked paprika, salt, cayenne, and sea moss gel. Blend on low, gradually increasing speed until the mixture starts to pull together.
- With the blender running, slowly drizzle in the olive oil. Continue blending until you reach your preferred texture
- Taste and adjust salt if needed. Store in a sealed jar in the refrigerator for 7–10 days.
Why Add Sea Moss Gel?
- Sea moss gel makes the romesco extra smooth and silky without adding cream or more nuts.
- Roasted red peppers, garlic, and sun-dried tomatoes add big flavor plus antioxidants that support immune and skin health.
- Almonds and olive oil provide good fats and a bit of protein to keep you fuller and support heart health.
