Roasted Red Bell Pepper Sauce or Dip
4 T sliced almonds
3/4 c roasted red peppers
1 t balsamic vinegar
1/8 t red pepper flakes
2 garlic cloves
1 T olive oil
½ t smoked paprika
Add almonds and process until coarsely ground. Add remaining ingredients and blend until smooth. Add almond milk to make thinner for a sauce or keep thicker by doubling the almonds for the dip.
This recipe is part of the upcoming Farm to Table that will benefit the Community Food Bank while featuring locally grown, fresh produce prepared by Chef Wendy of Chef Chic.
The event will be held at St. Ann's Chapel and Ranch from 4:30-9 p.m. on Saturday, March 3.
It includes dinner, music, cocktails, live and silent auctions.
You can buy tickets online at www.communityfoodbank.org