Make this sauce and have it ready in your fridge to add to any dish, to spread on a sandwich/wrap or just take it out of the fridge and use it as a dipping sauce for snack time! If you don't have capers feel, few green olives would work great.
Servers: 2 cups Time: 15/20 minutes
1 16 oz glass jar roasted bell peppers (drained)
2 Garlic cloves
1/2 Tablespoon Capers
1 to 2 Tablespoon Lemon juice
⅓ cup cashews
3 Tablespoon olive oil
1 teaspoon paprika
½ teaspoon smoked paprika
Blend all the ingredients until a creamy texture is obtained.
Decide whether to add more salt, pepper, lemon or olive oil.
If you'd like to make a dipping sauce or to get a slightly creamier sauce with a more subtle paprika flavor add more cashews, around 1 ⁄ 3 cup.
Enjoy it hot, or cold! It's up to you!
The first night we had it with polenta cakes and roasted veggies and later on the week I warmed up the sauce and added cooked shrimp and served with black rice.
This versatile sauce goes well with pasta, beans, shrimp, chicken, mix to a rice for a risotto, or as a dipping sauce, you name it! just let me know your favorite combination.