This isn’t your basic romesco sauce. While I love the classic in its entirety, this one’s a little sweeter, a little creamier, and uses pine nuts instead of almonds.

It’s absolutely delicious with homemade fries. And even better when topping steak sliders. But more on that tomorrow…

Ingredients:

3 orange bell peppers

2 oz pine nuts

1 Tbsp fig balsamic dressing

1 roma tomato, quartered

2 cloves garlic

3/4 tsp salt

1/4 tsp white pepper

1/8 cup evoo

Directions:

Blacken bell peppers, either on grill, under the broiler, or directly on a gas stove top. Place blackened peppers in a paper bag, and seal. Peppers will steam and make it easier to remove skin. Remove skin, stem and seeds under cold water.

Add roasted bell peppers and all other ingredients, except for the evoo to a vitamix or blender.

Turn blender on, and slowly stream evoo into the mixture to combine. Purée until smooth.