Whenever available we always suggest using organic ingredients
Prep time 3 min
Kosher salt and freshly ground black pepper to taste
4 Tbs. sliced almonds (can toast for more flavor)
7.5-oz. jar roasted red peppers, drained (3/4 cup)
1 tsp. Balsamic Vinegar
1/8 tsp. crushed red pepper flakes
2 medium cloves garlic
1 Tbs. extra-virgin olive oil
1/2 tsp. smoked sweet paprika or plain sweet paprika
Add the almonds to the food processor and process until coarsely ground. Add the remaining ingredients and process until the mixture is fairly smooth, about 1 minute.
This recipe works well for flank steak, served over chicken or served as a dip with vegetables
Chef Deb Cantrell Bio
Chef Deb Cantrell is the Executive Chef and Owner of Savor Culinary Services, a customized meal delivery service in Fort Worth, TX. Chef Deb has been a Senior Certified Personal Chef for more than 15 years.
Savor has made meals for over 5,000 families in the Dallas/Fort Worth area. She was recently named “Chef of the Year” by USPCA, “Best Chef” by Fort Worth Texas Magazine and is a #1 Amazon Bestselling Author of “So You’re a Chef Now What?”
She has worked with multiple celebrities and professional athletes like Glenn Beck, Vernon Wells and Prince Fielder. She’s appeared on shows like Good Morning Texas and NBC sharing her recipes along with her knowledge on special dietary needs.
She hopes to help people still enjoy delicious, flavorful food despite busy schedules and/or special dietary needs.