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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

  1. 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

  2. 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.

  3. 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.

  4. 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