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Romesco sauce

a smoky sauce with great texture made of roasted peppers, tomatoes and almonds
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 people
Course: lunch, Main Course, Side Dish
Cuisine: Mediterranean
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 3 red bell peppers (roasted, peeled, cubed)
  • 1/2 cup raw unsalted almonds (if you used salted, leave out the 1/2 tsp of salt mentioned below)
  • 1/3 cup roasted tomatoes (from homemade oven roasted tomato sauce recipe*) (if tomatoes are already blended into sauce, use 1/4 cup of roasted tomato sauce)
  • 2 cloves garlic (quartered)
  • 1 tbsp sherry or red wine vinegar
  • 1/2 tsp fine grain sea salt
  • 1/4 tsp cayenne pepper
  • 1/2 cup extra virgin olive oil
  • 1/2-1 tsp smoked paprika (optional) (use it if you think there isn't enough smokiness coming of the peppers and tomatoes.. I usually think it isn't necessary)

Equipment

  • blender or food processor

Method
 

  1. If not yet, roast, peel and cube red bell peppers (time for it not counting in total prep time. Same for roasted tomatoes)
  2. Add all ingredients except for olive oil to a high speed blender or food processor and run it until mostly blended.
  3. Now start drizzling in olive oil while the blender is running. Keep blending until you have reached desired consistency. I like mine to be smooth and creamy. If you like it to be somewhat chunky stop before it turns too creamy.
  4. Taste and add additional salt if it lacks.
  5. Serve immediately or store in an airtight container in the refrigerator for up to a week.
  6. Tip: I usually make mine a day ahead of time so the flavors can develop even more. Just take it out of the refrigerator 30 minutes before serving.

Notes

*recipe for homemade oven roasted tomato sauce
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.