This versatile Whole30 sauce can be used on anything from eggs to fish to vegetables!
- 1 large red bell pepper
- 1 clove garlic, smashed
- ½ cup slivered almonds
- ¼ cup tomato puree
- 2 tbsp flat leaf parsley, chopped
- 2 Tbsp sherry vinegar
- 1 tsp smoked paprika
- ½ tsp cayenne
- ½ cup + 1 tsp extra virgin olive oil
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
Preheat oven to 500°F or set on broil. Place red pepper on baking sheet, drizzle with olive oil and sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Place sheet pan on top rack of oven. Turn after 10 minutes and then every 5 minutes after that. About 20 minutes total or until charred on all sides.
Let the red pepper cool in a paper bag, then remove the charred skin and seeds.
Next, heat a frying pan over medium heat. When hot, place almonds in pan and toast them, until they are golden brown, about 4-5 minutes. Stir continuously so they don’t burn.
Place the first everything except the olive oil, salt and pepper into a food processor and blend until finely chopped. Then, while food processor is running, slowly pour the oil into the bowl. Add 1/4 tsp salt and 1/4 tsp pepper and pulse until combined well. You can add more salt and pepper to your taste.
Store in a mason jar in the refrigerator for up to 3 days.