The bold flavors of this red pepper "sauce" - warmed in winter or chilled for a summer spread - brighten a meal without overpowering its main attractions. Made from roasted tamari almonds, garlic and preserved Meyer lemon, it's a sauce for grilled shellfish and vegetable skewers and a dip for fresh bread or crackers. We double the recipe to have on hand with scrambled eggs, drizzled on avocado, or spread on sandwiches later in the week.
Yield: 4 to 6 servings as a dip
2 large red bell peppers
3/4 cup roasted tamari almonds
1 tsp smoked paprika
1/4 tsp cayenne pepper
3 garlic gloves, minced
1 cup extra virgin olive oil
1/2 TBS If & When Bay Leaf Black Pepper Preserved Meyer Lemon Paste + more to taste
Roast peppers on the stovetop, directly on the flames of a gas burner. Turn to lightly char all sides.
Cut peppers in half lengthwise. Remove stems and seeds. Chop the peppers into chunks.
In a food processor or blender, mix all ingredients except olive oil to form a paste. Add olive oil to achieve desired consistency. Taste, adjust seasoning as desired.
Tamari is a dark, gluten free soy. Tamari roasted almonds provide a depth of flavor that standard roasted almonds cannot. If you prefer to roast plain almonds, add an additional 1/4 tsp of Preserved Meyer Lemon Paste to the blender or food processor.
Adapted from the recipe, "Grilled Shrimp Skewers with Roasted Red Pepper Sauce," by David Tanis for The New York Times, as featured in the article, "A Grilled Shrimp Feast, Best Enjoyed Outdoors," May 28, 2021.
Image: Nathan Dumlao