Sauces · ALWAYS FREE
Roasted pepper & almond sauce
A thick orange-red sauce blends roasted peppers, toasted almonds, olive oil and sherry-free red wine vinegar.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Toast the almonds in a dry skillet over medium-low heat for 5-7 minutes, stirring often, until fragrant and slightly darker. Transfer to a plate and cool for 5 minutes. Drain the peppers in a sieve, then pat away surface brine before weighing 10.58 oz.
- Pulse cooled almonds and garlic in a food processor until finely chopped, without turning them into nut butter. Add the peppers, vinegar, paprika and salt. Process until thick and nearly smooth, scraping down the bowl with the motor stopped.
- With the motor running, pour in the measured oil and blend briefly. Scrape into a bowl and divide into eight equal condiment portions. No bread or accompaniments are included in the recipe or nutrition. Refrigerate promptly in a covered container; use within 3-4 days. Stir before serving.
Estimated nutrition
Per serving · 1 of 8- Calories
- 86 kcal
- Protein
- 1.9 g
- Total carbohydrate
- 4.6 g
- Total fat
- 7.3 g
- Total sugars
- 1.7 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Raw or dry food profiles match pre-cooking edible masses. All listed oil and retained cooking liquid are counted. Cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions define yield; counted breadsticks, polenta batons, pear halves and pancakes are explicitly divided. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero.
View the ingredient calculations · Source 1 · Source 2 · Source 3 · Source 4Why it’s in this collection
- Vegetarian: Complete ingredient review of Roasted pepper & almond sauce: jarred roasted red peppers; raw almonds; olive oil; red wine vinegar; garlic; sweet paprika; fine salt. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Vegan: Complete ingredient review of Roasted pepper & almond sauce: jarred roasted red peppers; raw almonds; olive oil; red wine vinegar; garlic; sweet paprika; fine salt. No meat, fish, eggs, milk, honey, gelatin or other animal-derived ingredient is listed. Select vegan-labeled sugar or other processed ingredients when their processing source is uncertain.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check sugar, vinegar, olives, capers and packaged products for animal-derived processing aids or additions.
Supporting reference · Supporting reference - Mediterranean: Complete ingredient review of Roasted pepper & almond sauce: jarred roasted red peppers; raw almonds; olive oil; red wine vinegar; garlic; sweet paprika; fine salt. Vegetables or legumes provide the principal bulk and olive oil is the added fat. This is an ingredient-pattern screen, not a clinical score or health-outcome promise.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference - Gluten-Free: Complete ingredient review of Roasted pepper & almond sauce: jarred roasted red peppers; raw almonds; olive oil; red wine vinegar; garlic; sweet paprika; fine salt. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference - Dairy-Free: Complete ingredient review of Roasted pepper & almond sauce: jarred roasted red peppers; raw almonds; olive oil; red wine vinegar; garlic; sweet paprika; fine salt. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
