Skip to main content
Epicurious
Bon Appétit

Zingy Red Sauce

By Alison Roman

5.0

(3)

This image may contain Plant Food Vegetable and Bowl
Photo by Peden & Munk

Recipe information

  • Yield

    Makes about 1 cup

Ingredients

2 garlic cloves
1/2 cup chopped roasted red peppers from a jar (about 2)
1/2 cup unsalted, roasted almonds
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
Kosher salt, freshly ground black pepper

Preparation

  1. Step 1

    Purée 2 garlic cloves, 1/2 cup chopped roasted red peppers from a jar (about 2), 1/2 cup unsalted, roasted almonds, and 2 tablespoons red wine vinegar in a food processor until smooth. With motor running, add 1/4 cup extra-virgin olive oil and process until smooth; season with kosher salt, freshly ground black pepper, and more vinegar, if desired.

    Step 2

    DO AHEAD: Sauce can be made 2 days ahead. Cover and chill.

TagsSauceSpreadsDipAlmondNutBell PepperVegetableGluten FreeDairy FreeVeganVegetarianEasyQuickWeeknight Meals30 Minutes or Less5 Ingredients or FewerMake AheadMeal PrepNo-CookFood ProcessorBlenderBon Appétit
Read More
All the Recipes From Bon Appétit’s Summer Issue
We’ve got grilled lemongrass chicken, a fresh tomato michelada, and stonefruit salami panzanella.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.
Grilled Lemongrass Chicken Thighs
A blender dressing does double duty as both a flavorful marinade and a final dressing in this pared-back version of Vietnamese-style lemongrass chicken.
Orecchiette With Fresh Corn Alfredo
Raw corn kernels add pops of crunchy sweetness to this quick weeknight pasta.