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This Spanish sauce is traditional with seafood. My favorite summer dip with veggies, it’s also a good spread for bread or crostini.
Course: Sauce
Keyword: appetizer, dip, summer
Servings: 2 1/2 cups
Author: Chef Yess Bryce


  • 1 cup roasted peppers
  • 2 tablespoons sun dried tomatoes
  • 1 cup walnuts or pecans hazelnuts are nice, too
  • Salt
  • Pepper
  • Pinch cayenne
  • ¼ cup red wine vinegar
  • ¼ cup olive oil


  • Blend all ingredients in food processor or blender until smooth. It should be thick like hummus.