This versatile sauce is a must on cheeseboards, especially for this delicious cocktail hour appetizer. We keep a jar on hand in the fridge as a sandwich spread and topping for grilled shrimp, fish or chicken. Sweet, savory with a little hit of heat!
1 8-oz jar roasted red peppers
1 cup slivered, roasted almonds
¼ cup Fig Balsamic Vinegar
2 Tbl chopped parsley
1 large garlic clove
½ tsp Aleppo Chile Flakes
Salt to taste
Naan or Flatbread
Place the jarred red peppers, almonds, Fig Balsamic, parsley, garlic clove and Aleppo chile flakes in jar/bowl of a blender or food processor. Process until fully incorporated and smooth. With the machine running, drizzle in the Roasted Chile Avocado Oil. You are emulsifying the mixture at this point—this is how you achieve a smooth, creamy consistency that won’t separate. Taste and adjust with salt.
To serve, cut the flatbread into small, bite-sized rounds. Brush with Roasted Chile Avocado Oil and sprinkle with a bit of flaky sea salt. Place a dollop of the Romesco Sauce on the flatbread and top with a shaving of Manchego Cheese. If you can’t find Manchego, good parmesan or Romano would work well here. A hard cheese with a salty bite is what you’re looking for.