Category: Side Dish

Yield: 1 quart

Ingredients:

• 650 g roasted red peppers, drained
• 140 g tomato paste
• 65 g breadcrumbs
• 4 g fresh garlic
• 90 g Once Again Nut Butter Organic Cashew Butter
• 7-10 g Aleppo pepper
• 30 g pomegranate molasses
• 5 g ground cumin seeds
• 5 g kosher salt
• Extra virgin olive oil, as needed

Directions:

• Combine all ingredients except olive oil in a food processor until smooth. Add olive to achieve desired consistency. Sauce will thicken slightly as it sets.

Variation:

• Substitute the Aleppo pepper for crushed red pepper flakes, the pomegranate molasses for sherry vinegar and the cumin seeds with sweet or smoked paprika for a Romenesco-Inspired Sauce.