It is getting so hot this summer, and it isn’t even technically summer yet. Since getting back from the beach, I’ve been having my own little summer staycation by the pool. I don’t work most Fridays, and it is the perfect time to lounge by the pool, read a book and just relax close to home. Summer also means it is time to fire up the grill! I love grilling anything from burgers to chicken to veggies. One of my favorite ways to bring the heat to my dishes is with this spicy romesco sauce.
Mezzetta Roasted Red Bell Peppers provide the perfect base for this classic sauce. This sauce blends together roasted red bell peppers, raw almonds, fresh garlic, nutty olive oil and a dash of red chili flakes. The chili flakes give this romesco sauce a slight kick to brighten any dish! I love making a sauce that can go with lots of different proteins. This Spicy Romesco Sauce is fantastic on grilled chicken, salmon and even steak! I can’t lie… I was eating the sauce as a dip with mini carrots.
- 1 1/2 cups raw almonds, soaked overnight
- 16 oz jar Mezzetta roasted bell peppers, drained (about 1 1/2 cups)
- 4 garlic cloves
- 1/4 cup extra virgin olive oil
- 2 tbls red wine vinegar
- 1 tsp paprika
- 1 tsp red chili flakes
- 1/4 tsp sea salt
- 1/4 tsp pepper
- Place all ingredients in a blender or food processor and mix until smooth.
This recipe is easily cut in half!
Tell me your summer staycation plans! Do you prefer to relax or go exploring?
Thank you to Mezzetta for sponsoring today’s post and inspiring me to try your delicious peppers!