Romesco Sauce
Learn how to make a classic Romesco sauce with roasted red peppers, toasted almonds, garlic, and flavorful spices. This versatile Spanish sauce is perfect as a dip, sauce, or condiment, adding a burst of flavor to your meals. Follow this easy recipe and elevate your dishes with the rich and savory Romesco sauce.
Servings 8
Ingredients
- 2 large red bell peppers
- 1/2 cup toasted almonds
- 2 cloves of garlic
- 2 tablespoons tomato paste
- 2 tablespoons red wine vinegar
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional, for heat
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast them for 25-30 minutes, or until the skin is blistered and charred, turning occasionally.
- Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap or a kitchen towel and let the peppers steam for 10 minutes. This will make peeling the skin easier.
- Once the peppers have cooled, peel off the skin, remove the stems and seeds, and roughly chop the flesh.
- In a food processor or blender, combine the roasted red peppers, toasted almonds, garlic cloves, tomato paste, red wine vinegar, smoked paprika, cayenne pepper (if using), and a pinch of salt and pepper.
- Pulse the ingredients together until coarsely chopped. While the motor is running, gradually drizzle in the olive oil until the sauce becomes smooth and well combined. Scrape down the sides of the processor or blender as needed.
- Taste the romesco sauce and adjust the seasonings to your preference, adding more salt, pepper, or vinegar if desired.
- Transfer the romesco sauce to a jar or container and refrigerate for at least 1 hour to allow the flavors to meld together.
Notes
Enjoy the classic Romesco sauce as a dip, sauce for grilled meats and seafood, or a flavorful addition to sandwiches and wraps. Store any leftovers in the refrigerator for up to a week.
Note: This recipe can be easily doubled or halved according to your needs.
Yield: Approximately 1 cup