Recipes Muhamarra Sauce with Almond Flour and Almond Butter Created by Rachel Zemser, food scientist, on behalf of the Almond Board of California Difficulty Medium Ingredients Serves: 1 oz (30g) Sauce Ingredients 156g fire roasted red pepper, minced 42g Almond flour 14g Almond butter 14g water 17g tomato paste 14 g pomegranate molasses 4g lemon juice concentrate 1g red pepper flakes 17g olive oil 2g salt Garnish ingredients Chopped almonds, as desired Preparation Preparations Instructions: Combine all ingredients together in a large bowl, or for a smoother texture, puree them together in a food processor. Serve in a bowl and top with chopped almonds for garnish. This batch makes about 9, 1 oz portions (30 g). Shelf Stable Version* Check pH to ensure it’s below 4.6 (following FDA acidified food regulation). Adjust pH with citric acid or lemon juice concentrate if pH is below 4.6. Heat product up to temperature 185F — 220F (depending on final pH, processing procedures). Hot fill into jars, pouches, containers. For Refrigerated Version (shorter shelf life) Check pH for quality and flavor purposes (4.2 to 4.7 range). Heat product up to temperatures of 185F – 220F. Cool quickly following food service cool down procedures (rapid cool down on ice). Store refrigerated. Nutritional Info Per Serving NAME AMOUNT Calories 45 Total Fat 3.5g Sodium 95mg Total Carbohydrate 2g Dietary Fiber 1g Total Sugar 1g Protein 1g Calicium 18mg Potassium 74mg Did you know? In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good. Notes: For a thicker or higher-protein dip, swap almond flour for almond protein powder (defatted almond flour). For a soup, increase water to reach your desired thickness. Citric acid or added lemon juice can be omitted for a less tangy flavor in refrigerated versions. *To be made in FDA-approved facilities or by trained food canners.