Stuffed zucchini just feels like summer to me, especially when kept light and fresh. But to be honest, when I hear "stuffed" anything I quickly think labor-intensive steps. That's not the case here. This is a summer dish you'll....Read More
A very last-minute super cheap flight deal from Philly to Zurich allowed my sister-in-law to visit us for the weekend. And when I say very last minute, I mean the flight was booked only 4 hours prior to departure. It was an impromptu, go-for-it decision that turned into a fun, whirlwind of a weekend tooling around the city, taking in the sites of Spring.
Now it's on to a busy week, but not before sharing this amazing recipe with you. Priorities here! Jarred roasted red peppers are whizzed up in a food processor with roasted almonds, a few dried apricots, and some smoky spices to make an incredibly quick and versatile smoky, fruity, and nutty everything-sauce. Perfect for beautiful Spring days when you'd rather be spending your time outside. So far, I have used it as a dip for crackers, a spread for an open-faced sandwich, and a filling for stuffed avocado. It would also be great as a sauce for quinoa or pasta or as a spread for flatbread wraps. The possibilities are endless. Let me know if you make it - I'd love to hear the creative ways you choose to use it!
Crazy Delicious Roasted Red Pepper Sauce
Makes ~ 1 1/2 cups
Notes: Ground chipotle powder is a wonderful smoky flavor booster that also adds some heat. Here, I find it at Nanna spice shop, but you should be able to find it at most large stores with a broad selection of spices or bulk spice bins. Alternatively, smoked paprika can be substituted.
- 1/2 cup whole, raw skinless almonds
- 4 dried apricots
- 4 large roasted red peppers (jarred)
- 1 clove garlic
- Zest 1 lemon
- 1/2 bunch cilantro, with tender stems (~1/3 cup)
- 1 1/4 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. chipotle powder or smoked paprika (or more to taste)
- few big pinches salt (~1/8 tsp)
- 2 Tbsp extra-virgin olive oil
- Preheat oven to 375 F (190 C).
- Place almonds on a baking sheet and dry roast for 12-15 minutes, until lightly golden brown, tossing once halfway through. Remove from oven, cool slightly.
- Add almonds, apricots, and garlic to the bowl of a food processor. Pulse until everything is broken down to a fine crumb texture. Add the remaining ingredients and process until you have a thick sauce. You can leave it somewhat chunky or process until completely smooth, depending on your preference. Taste and adjust salt and spice to your liking.
- Serve at room temperature. Store covered in the fridge for 2-3 days.