Spicy Thai Romesco Sauce
Crafted by Kent, co-founder of Mixed Up Nut Butter, this is a rich and hearty vegan sauce that will jazz up any dish. Enjoy it as a sauce for roasted vegetables, spread it on sandwiches, serve it as a dip, and add it to soup. There are as many uses for it as your imagination can conjure!
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4 Roma tomatoes
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1 large red bell pepper
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2 large garlic cloves, minced
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2 tablespoons extra-virgin olive oil
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2 limes, juice only
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2 slices country style bread, lightly toasted and torn into small pieces
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¼ cup fresh basil, finely minced
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Salt and pepper, to taste
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¾ cup Mixed Up Nut Butter ‘Coconut Flurry’ (Coconut, Cashew, & Pecan Nut Butter)
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½ cup Blake Hill Fresno & Thai Spicy Chili Jam
Instructions.
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1
Set broiler on high. Place tomatoes on a baking sheet under broiler and char on each side. Allow to cool. Then peel, core, de-seed, and roughly chop.
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2
Place bell pepper on baking sheet under broiler. Periodically rotate until skin is completely charred and black all over, at least 10 minutes. There should be little to no un-charred skin remaining. Place in a covered pot or bowl. Allow to rest and steam for 15 minutes. Then peel, core, de-seed and roughly chop.
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3
Add tomato, garlic, and bell pepper to the bowl of a blender or food processor. Blend to combine. Add bread and blend until a paste forms. Scrape down sides. Add jam, nut butter, and olive oil. Blend to combine.
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4
Add half of lime juice and blend. Then add salt, pepper, and remaining lime juice to taste. Stir in minced basil.
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5
Serve alongside white fish or roasted vegetables and Enjoy!
