Smoky Red Pepper Sauce
This addicting-ly sweet and smoky sauce is actually more like the love child between a sauce, a pesto and a dressing. Spoon it over grilled fish or chicken, drizzle it over eggs or grains, or slather it on sandwiches. It also makes for a killer vinaigrette when thinned with a splash of sherry vinegar and a nice glug or two of olive oil.
Servings: 1 cup
Ingredients
- 1 garlic clove
- 1 cup coarsely chopped jarred roasted red peppers
- 3 tablespoons toasted pine nuts
- ⅛ teaspoon smoked paprika
- Salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
Instructions
- Drop the garlic clove into a mini food processor with the blade running. Once the garlic is chopped, add the roasted red peppers, pine nuts and smoked paprika. Season with a pinch of salt and pepper. Process until smooth, scraping down the sides as needed. With the processor running, slowly drizzle in the olive oil. Taste and add additional salt and pepper if needed. Do Ahead: The sauce can be stored in the fridge for up to 5 days.