Description
A delicious and creamy Keto Smoky Red Pepper and Almond Romesco, perfect for dipping or as a sauce.
Ingredients
Scale
- 2 large red bell peppers
- 1 cup raw almonds
- 3 cloves garlic, peeled
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional for heat)
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
Instructions
- Preheat your oven to 400°F.
- Place the red bell peppers on a baking sheet and roast for 25-30 minutes, turning occasionally, until the skin is blistered and charred.
- Remove from the oven and let cool. Once cool, peel off the skin, remove the seeds, and chop the peppers.
- In a dry skillet over medium heat, toast the almonds for about 5-7 minutes until golden brown, stirring frequently to prevent burning. Remove from heat and let cool.
- In a food processor, combine the roasted red peppers, toasted almonds, garlic, smoked paprika, salt, black pepper, and cayenne pepper (if using). Pulse until the mixture is finely chopped.
- With the food processor running, slowly drizzle in the olive oil and red wine vinegar until the mixture is smooth and creamy. Adjust seasoning to taste.
- Transfer the romesco to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
Notes
- For a creamier texture, add 1-2 tablespoons of water while blending.
- To customize the flavor, try adding a handful of fresh herbs like parsley or basil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sauce
- Method: Roasting and Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg