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



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.


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.


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.


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


Serve alongside white fish or roasted vegetables and Enjoy!

Spicy Thai Romesco Sauce

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