Name: Spicy Romesco Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1 1/4 c avocado oil; 1 c raw pumpkin seeds; 1 sm red onion diced; 1 16oz roasted red pepper drained ((check labels & save the juice)); 1/2 c favorite spicy salsa; 2 T smoked paprika; 2 T lemon; 1 t redmond real salt

Spicy Romesco Sauce is a hybrid Whole30 NUT FREE version of a Spanish inspired Romesco with roasted red pepper, onion and pepitas sauteed to bring out the toasty aromas. It started out as a beautiful blended disaster, not gonna lie here.

I revived this experiment from lemon overload! There’s a time for an acid pop but it went too far.

The antidote was salsa!

We love Pedro’s hatch chili salsa out of New Mexico and WOW the combination blew our minds. Lemon is exchanged for vinegar for the acid. Hot hatch chilis kiss those taste buds just right at the finish.

Spicy Romesco Sauce is so fun to play with, endless possibilities and it’s Whole30 compliant.

HERE’S A SHORT CUT

To save time I use jarred pre made roasted red peppers, check your label’s Whole30-ers 🙂 This saves time and you can use the juice if the sauce gets too thick in the blender.

SAUCE FOR DAYS

This batch of Spicy Romesco Sauce makes a TON, 4 cups!

It will keep in the fridge for 3 or 4 days. I don’t like to keep leftovers or sauces longer than that. I tend to freeze things in small batches to use another day.

To defrost use a soak the air tight container hot water an hour before you cook!

Here’s some different meals I used the Spicy Romesco Sauce on to give you some ideas how versatile it really is! As a marinade on baked chicken, mixed with veggies and ground meat or as a side to a frittata.

Recipes pictured are coming! Bear with me ya’ll I make dishes faster than I can post.

It takes time to learn all this WordPress jazz, link and make google happy with seo. I’m here for it all! I thank you for your patience 🙂

Spicy Romesco Sauce

Other tasty Whole30 Sauces to try;

Garlic Confit with Olive Oil (Whole30)

Bloody Mary Marinara Sauce

Spicy Romesco Sauce

Course Dip, Sauce

Cuisine American, Spanish

Keyword Paleo, Whole30

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Author Dawn Loves Food

Ingredients

1 1/4 c avocado oil
1 c raw pumpkin seeds
1 sm red onion diced
1 16oz roasted red pepper drained (check labels & save the juice)
1/2 c favorite spicy salsa
2 T smoked paprika
2 T lemon
1 t redmond real salt

Instructions

Sauté pumpkin seeds & onion in 1/4 c avocado oil on medium for 5 min until fragrant and slightly browned. Then finally add the red peppers for last 5 minutes
In a high speed blender add in the cup of oil first, then the hot mixture from the saute pan. Add all remaining ingredients, cover. Start to blend slowly, turn up as you go to one minute.
Pending on your blender type you may need to go a little longer for a smooth, creamy consistency. If you are having trouble being too thick add a 1/4 of pepper liquid to help thin it out.
Store in fridge covered for up to one week. Makes 4 cups! Plenty to freeze in small batches

Recipe Notes

Store in fridge covered for up to one week.

Makes 4 cups! Plenty to freeze in small batches.

Thaw out in fridge the night before or defrost container in water bath for 15-20 minutes