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Quick and Easy Romesco Sauce

Quick and Easy Romesco Sauce

By Chef Katie Mae
 
Makes 3–4 servings | Ready in 5 minutes, not including soak time | Stores 10 days in fridge

 

INGREDIENTS

  • ¾ cup plain almonds, soaked for 1 hour
  • 6 oz canned fire-roasted tomatoes (about ¾ cup)
  • 1 large red bell pepper, deseeded
  • 1 tablespoon tahini (sesame seed butter)
  • ½ tablespoon garlic granules
  • ¼ teaspoon red pepper flakes

 

DIRECTIONS

  1. After soaking and draining almonds, add them to a food processor. Grind the almonds until they have a very fine consistency. The texture and thickness of the dish will depend on how long you grind them, but the flavor will be outstanding no matter what.
  2. Add the remaining ingredients to the food processor. Blend until you have a creamy, even consistency. Serve as a topping, spread, or dip.

 

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