Spicy Thai Romesco Sauce
A rich and hearty vegan sauce crafted by Kent, co-founder of Mixed Up Nut Butter, that will jazz up any dish. It lends itself extremely well to personalization, enjoy it with your roasted vegetables, spread on sandwiches, serve it as a dip, in soup - There are as many uses for it as your imagination can conjure!
Serving Size: 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’s ‘Coconut Flurry’ (Coconut, Cashew, Pecan Nut Butter)
½ cup Blake Hill’s 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.
To the bowl of a blender or food processor, add tomato, garlic, and bell pepper. 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, blend, then add salt, pepper, and remaining lime juice to taste. Stir in minced basil.
Serve alongside white fish or roasted vegetables and Enjoy!