Red Pepper Almond Marinade (Spanish-Inspired) Smoky, creamy, nutty—perfect for grilled meats, roasted veggies, or even pasta!
Hey There!
If you’re looking for a marinade that’s bold, rich, and just a little different—this Spanish-inspired Red Pepper Almond Marinade is where it’s at. I make this all the time when I want something full of flavor without a lot of fuss.
Roasted red peppers and toasted almonds are the dream team here, with paprika giving it that deep smoky flavor. It’s creamy, colorful, and makes everything taste like you’ve been cooking for hours (even if you haven’t).
🛒 What You’ll Need
- 1 cup roasted red peppers (jarred, drained)
- ½ cup raw almonds, toasted
- 2 tablespoons red wine vinegar
- 1 garlic clove, minced
- 1 teaspoon smoked paprika
- ¼ cup extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: pinch of cayenne for heat
❤️ Why I Love This Recipe
I stumbled across a version of this marinade while traveling in Spain and immediately fell in love. I brought the idea home, played around with the ingredients, and made it my own. Now it’s my go-to flavor booster for grilled chicken, fish, or roasted potatoes. It’s ridiculously good and:
- Takes only 10 minutes to make
- Stores well in the fridge
- Tastes even better the next day
- Doubles as a sauce or dip
- Vegan and naturally gluten-free
🍴 Servings & Cook Time
- Makes: About 1 cup (enough to marinate 1½–2 lbs of protein)
- Prep Time: 10 minutes
- Cook Time: None (just toasting almonds, optional)
🧪 Why This Recipe Works (Quick Science)
- Almonds add natural creaminess when blended—no dairy needed.
- Red peppers are sweet and soft, which helps emulsify the oil and vinegar.
- Paprika + garlic deepen the flavor and bring out that savory “umami.”
- The vinegar cuts through the richness, balancing the whole thing out.
🍽️ Meal Plan Ideas
- Use it to marinate grilled chicken for meal prep bowls.
- Stir into cooked pasta or grains like couscous or farro.
- Spread on sandwiches or wraps instead of mayo.
- Serve as a sauce for roasted veggies or seafood.
⚠️ Common Mistakes
- Using raw almonds without toasting them – you’ll miss out on so much flavor!
- Adding too much vinegar – it can overpower the subtle sweetness of the peppers.
- Skipping the salt – it’s essential to bring the flavors together.
- Not blending long enough – you want it smooth but still with a little texture.
🍽 What to Serve With It
- Grilled or roasted chicken
- White fish like cod or halibut
- Roasted cauliflower or potatoes
- Grain bowls with quinoa, farro, or couscous
- As a dipping sauce for crusty bread
❓ FAQ
Can I make this ahead of time?
Yes! It actually tastes better after a few hours in the fridge. The flavors get deeper.
How long does it last?
Up to 5 days in an airtight container in the fridge.
Can I freeze it?
Yep! Freeze it in small portions (like ice cube trays) and thaw as needed.
Is it spicy?
Only if you add the cayenne! Totally optional.
🛠 Tools You’ll Need
- Blender or food processor
- Small skillet (for toasting almonds)
- Measuring cups and spoons
- Rubber spatula
- Airtight jar or container
🔄 Substitutions & Variations
- Swap almonds with cashews or walnuts.
- Use fresh roasted red peppers instead of jarred.
- Add a spoonful of sun-dried tomatoes for extra richness.
- Use sherry vinegar instead of red wine vinegar for a sweeter note.
⏱️ Make Ahead Tips
- Toast the almonds and store them in an airtight container for up to a week.
- You can make the full marinade up to 3 days in advance.
👩🍳 Instructions
Step 1: Toast the Almonds
Heat a dry skillet over medium heat. Add the almonds and toast, stirring frequently, for about 4–5 minutes until golden and fragrant.
Step 2: Add Everything to the Blender
In your blender or food processor, add the roasted red peppers (drained), toasted almonds, minced garlic, red wine vinegar, smoked paprika, salt, pepper, and cayenne if using.
Step 3: Blend Until Smooth, Slowly Drizzling in Oil
Start blending, then slowly pour in the olive oil while the blender runs until the marinade is creamy and just a little textured.
Step 4: Taste and Adjust
Give it a taste! Add a pinch more salt or vinegar if needed. You want a nice balance of smoky, tangy, and creamy.
Step 5: Marinate the Meat
Pour the finished red pepper almond marinade over your choice of meat—chicken thighs, pork chops, or even shrimp. Make sure everything is well coated. Cover and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor.
🧊 Leftovers & Storage Tips
- Store in a sealed jar in the fridge for up to 5 days.
- Freeze in ice cube trays and pop them into zip-top bags for easy use later.
- Stir before using, as it might thicken slightly in the fridge.
🎉 Wrap-Up
That’s it! Simple, fast, and full of Spanish-inspired flavor. This marinade is like your secret kitchen weapon—it turns basic into bold in no time. Give it a go, then come back and let me know what you used it on! Got questions? Drop them below—I’m here to help.