🥘 Ingredients
- large red bell peppers 3
- raw cashews ¾ cup
- large shallots 3
- unpeeled whole garlic cloves 8
- sprig fresh thyme 10
- extra virgin olive oil 1 tbsp
- red wine vinegar 4 tsp
- dried oregano 2 tsp
- Dijon mustard 1 tsp
- smoked paprika ¾ tsp
- red pepper flakes ½ tsp
- Kosher
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If using jarred roasted peppers, just roast the shallots, garlic, and thyme in the oven for 15 minutes. Be sure to drain the peppers well before blending them in step 5. If your garlic cloves are pre-peeled, that’s fine, just check a bit early to ensure they don’t burn. If they’re very large, cut them in half, placing the cut sides face down on the pan.
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1Prepare: large red bell peppers , raw cashews , large shallots , unpeeled whole garlic cloves , sprig fresh thyme , extra virgin olive oil , red wine vinegar , dried oregano , Dijon mustard , smoked paprika , red pepper flakes , Kosher salt and freshly cracked black pepper.
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2Add a rack in the middle of the oven and preheat to 375ºF / 190ºC. Line a sheet pan with parchment paper.
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3Arrange the pepper halves on the pan, cut side down. Roast for 15 minutes .
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4While the peppers roast in the oven, soak the cashews and prep the shallots. Cover the cashews with boiling water; soak for 15 minutes . If you’re not using a high-powered blender, add the cashews to a saucepan, cover with water, and boil for 15 minutes. Drain and rinse. Peel and halve the shallots. In a bowl, combine the shallots, unpeeled garlic cloves, thyme leaves and olive oil, and toss well.
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5After 15 minutes in the oven, remove the pan of peppers. Add the shallot mixture to empty spaces, shallots cut side down. Roast everything for 15 minutes, or until the peppers are slightly charred. Transfer the roasted peppers to a bowl, cover with a plate, and steam for 7-10 minutes . Meanwhile, work on other prep below.
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6Once slightly cool, peel the garlic and steamed peppers, discarding the skins. Add them to a high-powered blender or food processor, along with the roasted shallots and thyme leaves, drained cashews, vinegar, oregano, mustard, smoked paprika, red pepper flakes, 1 tsp kosher salt, and lots of pepper.
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7Blend on high until the sauce is creamy and smooth, scraping down the sides. Taste, adding more paprika for smokiness, more red pepper flakes for spice, and more salt/pepper as needed. If it feels very thick, add a splash of water and blend. Transfer to a large jar, seal, label, and refrigerate for up to 1 week.