Romesco Salsa

Serves

10

Prep Time

5 minutes

Cook Time

25 minutes

Ingredients

2 red bell peppers
4 tbsp almond flakes
2 tbsp olive oil (or sub water)
2 tbsp lemon juice
2 garlic cloves, roughly chopped
¼ tsp sea salt
¼ tsp red chili flakes

Nutrition

(Per Serving)

Calories

52

Fats

5 g

Protein

1 g

Carbs

2 g

Instructions

  • Preheat oven to 500°F (260°C) and line baking sheet with aluminum foil. Roast whole bell peppers until nearly blackened on all sides (about 20 minutes). Remove from oven and either wrap peppers in aluminum foil or place in sealed bag and allow to steam for a few minutes.
  • Toast almonds in dry pan over medium-low heat until golden brown (about 5 minutes), being careful not to burn. Set aside.
  • Unwrap peppers. Remove and discard skin, stems, and seeds.
  • Place flesh of peppers into food processor or blender with toasted almonds, olive oil, lemon juice, garlic, salt, and chili flakes.
  • Blend until creamy and smooth. Adjust flavorings, adding more lemon, garlic, salt, and/or chili flakes, if desired.
  • Once cooled, serve, or store salsa in airtight container in fridge for up to one week.