Jarred roasted red peppers are an invaluable addition to any cook's pantry. Paired with almonds, garlic and spices, they make a simple, rich-tasting sauce to serve with grilled fish or vegetables.

EatingWell Test Kitchen
Source: EatingWell Magazine, April 1998


Ingredient Checklist


Instructions Checklist
  • Combine almonds, garlic, cumin, paprika, salt and crushed red pepper in a food processor; pulse until the almonds are ground. Add peppers, oil and vinegar; process until smooth, stopping several times to scrape down the sides of the workbowl.



Make Ahead Tip: Cover and refrigerate for up to 4 days.

Nutrition Facts

37.7 calories; protein 1g 2% DV; carbohydrates 2.8g 1% DV; exchange other carbs; dietary fiber 0.3g 1% DV; sugars 0.1g; fat 2.1g 3% DV; saturated fat 0.2g 1% DV; cholesterolmg; vitamin a iu 250IU 5% DV; vitamin c 0.9mg 2% DV; folate 1.1mcg; calcium 11.1mg 1% DV; iron 0.2mg 1% DV; magnesium 6.1mg 2% DV; potassium 15.8mg; sodium 161.1mg 6% DV; thiaminmg.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Great Recipe This is a great recipe as is. I've also used it for a crab cake topping (instead of a remoulade) and added a little lemon zest and celery salt Really delicious Pros: light no mayo Read More
Rating: 5 stars
an absolutely fantastic sauce. I have given this recipe to a number of my friends and they all say this is great. It is especially good on wild salmon. Read More