Notes
I consider red pepper sauces a category into and of themselves. Whether it's Spanish Romesco or Syrian Muhammara, they usually include some mixture of red pepper, nuts, and oil (along with various other flavorings).
This one is Italian-inspired, with red peppers, balsamic vinegar, and pine nuts. It's fantastic with roasted chicken or fried chicken thighs, as a dip for bread, or as a sauce for just about anything.
Ingredients
- 1 jar roasted red pepper, drained of its liquid
- 1/4 cup pine nuts
- 2 tbsp balsamic vinegar (I like the Villa Manodori brand)
- 2 tbsp pecorino cheese
- salt
- olive oil
Process
Add the red peppers, pine nuts, balsamic vinegar, and cheese to a blender. Add in a big pinch of salt, several tbsp of olive oil, and begin to blend.
Add more olive oil as needed to get the consistency you want. You can also add in more pine nuts for a nuttier and thicker consistency.
Taste and adjust as needed with more salt or vinegar to balance out the salt and acidity.
Enjoy!
