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!

Serving Size: makes 3 cups

4 Roma tomatoes

1 large red bell pepper

2 large garlic cloves, minced

2 tablespoons extra-virgin olive oil

2 limes, juice only

2 slices country style bread, lightly toasted and torn into small pieces

¼ cup fresh basil, finely minced

Salt and pepper, to taste

¾ cup Mixed Up Nut Butter ‘Coconut Flurry’ (Coconut, Cashew, & Pecan Nut Butter)

½ cup Blake Hill Fresno & Thai Spicy Chili Jam

Fresno & Thai Spicy Chili Jam

$8.99

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Instructions

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.

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.

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.

4

Add half of lime juice and blend. Then add salt, pepper, and remaining lime juice to taste. Stir in minced basil.

5

Serve alongside white fish or roasted vegetables and Enjoy!