Romesco Salsa
As promised, the very popular Romesco Salsa.
Keep this recipe in your collection of must make items every week.
It can be added to any dish containing;
- Baked Veggies
- Seafood
- Poultry
- Veggie Dip
Make a batch of it and keep it in a glass jar, refrigerated for the whole week.
This is one of those salsa recipes you must regularly make — because it tastes so good on absolutely everything!
Want more easy, fast & healthy recipes? 🍎🍌🍗🥗
For more recipes, grab this 40+ recipe pack containing meals that take five minutes or less to make! How awesome is that?
If you would like to read more articles like this or start writing your own, please sign up via my link. I’d love to see you on the other side. 👇🏼
Sign up here for your medium subscription.
I get a portion of your monthly fee at no extra cost to you, and it will go a long way in supporting me as a writer.
Romesco Salsa
« Gluten-Free« Meal-Prep « Dairy-Free « Low-Carb« Serves: 10
« Prep: 5 min « Cook: 25 min « Kcal: 52 « Carbs: 2g « Protein: 1g «
What you need
- Two red bell peppers
- 4 tbsp. flaked almonds
- 2 tbsp. olive oil (if avoiding oil, sub water)
- 2 tbsp. lemon juice
- Two garlic cloves, roughly chopped
- ¼ tsp. Sea salt
- ¼ tsp. red chilli flakes
What you need to do
- Heat an oven to 500°F (260°C) and line a baking tray with aluminium foil—Roast the peppers (whole) for about 20 minutes, or until nearly blackened on all sides…