This sauce has a wonder smoky flavor from the roasted peppers and smoked paprika. It is very versatile, making a great topping for fish, red meat, poultry, veggies, and grains. You could pretty much put it on anything!
- 1, 8 oz jar of roasted red peppers, drained
- 1-2garlic cloves
- 1-2 tsp smoked paprika
- ¼ - ½ cup roasted hazelnuts
- 1 tbsp lemon juice or sherry vinegar
- salt and pepper, to taste
- ¼ cup good olive oil
In a food processor or high-speed blender, add all of the ingredients except for the olive oil. Pulse until finely ground, then, with the blender or processor on, slowly drizzle in the olive oil until smooth. If too thick, thin out with some water. Add salt and pepper, to taste.
Recipes and photos by Natalie Bickford.