Roasted Red Pepper Relish
- 5m Prep Time
- 0sCook Time
- 5m Ready In
This roasted red pepper relish, inspired by Spanish romesco, highlights nuts as the star ingredient. It's a thick, spreadable sauce with small bits of nuts and herbs for texture.
Ingredients
- 118 ml roasted red peppers
- 59.1 ml fresh flat-leaf parsley packed
- 29.6 ml roasted salted almonds
- Kosher salt
Nutrition (per serving, estimated)
Estimated based off 2 of 4 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 3.18 mg
- Iron: 0.17 mg
- Magnesium: 6.53 mg
- Phosphorus: 13.8 mg
- Potassium: 80.5 mg
- Zinc: 0.12 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml roasted red peppers
- 29.6 ml roasted salted almonds
- Kosher salt
Prepare
- 59.1 ml fresh flat-leaf parsley, packed
Let's Cook
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Step 1.
In a mini food processor or blender, combine ½ cup roasted red peppers, ¼ cup packed fresh flat-leaf parsley, 2 tablespoons roasted salted almonds, and a pinch of kosher salt.
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Step 2.
Pulse the mixture until almost smooth, scraping down the sides as needed, about 30 seconds to 1 minute. The relish should be thick but spreadable, with small bits of nuts and herbs remaining for texture.