Paleo Andalouse Sauce
Elevate your dipping and topping game with this flavorful Paleo Andalouse Sauce, a healthier twist on the classic Belgian favorite. Made entirely from wholesome, paleo-friendly ingredients, this vibrant sauce features the natural sweetness of roasted red bell pepper and ripe, vine-fresh tomatoes, paired with a smoky hint of paprika and zesty lemon juice. The recipe highlights a quick roasting technique for the pepper and an easy tomato blanching method, ensuring maximum flavor while keeping things light and nutritious. Perfect as a dip, spread, or accompaniment to grilled meats, veggies, or fries, this creamy yet dairy-free sauce is ready in just 25 minutes and can be stored for up to 5 days. Whether you're following a paleo diet or just looking for a bold, clean-eating condiment, this Paleo Andalouse Sauce will quickly become a fridge staple!
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Recipe Information
Ingredients
- 3 medium ripe tomatoes
- 1 red bell pepper
- 2 garlic cloves
- 0.5 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon smoked paprika
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Slice the red bell pepper in half and remove the seeds and stem.
Place the bell pepper halves, skin side up, on a baking sheet lined with parchment paper.
Roast the bell pepper in the preheated oven for 10 minutes, until the skin is blistered and slightly charred.
In the meantime, bring a pot of water to a boil. Cut a small 'X' at the bottom of each tomato.
Blanch the tomatoes in the boiling water for 30 seconds, then transfer them to an ice water bath.
Peel the skins from the tomatoes, then quarter and remove the seeds.
Peel and mince the garlic cloves.
Once the roasted bell pepper has cooled, peel off the charred skin and roughly chop the flesh.
In a blender or food processor, combine the peeled tomatoes, roasted bell pepper, minced garlic, extra virgin olive oil, lemon juice, smoked paprika, sea salt, and black pepper.
Blend the mixture on high until smooth and well combined.
Taste and adjust seasoning if necessary. If a smoother texture is desired, strain the sauce through a fine mesh sieve.
Finely chop the fresh parsley and stir it into the sauce.
Transfer the sauce to a serving dish or jar. Serve immediately, or refrigerate in an airtight container for up to 5 days.
Nutrition Facts
Calories |
1090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1193 mg | 52% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 14.9 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1302 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
