Description
Romesco sauce is a vibrant Spanish dip that bursts with flavor from roasted red peppers and nuts. Perfect for enhancing meats, veggies, or served with crusty bread.
Ingredients
Scale
- 2 red bell peppers
- 1/2 cup blanched almonds
- 3 garlic cloves
- 2 ripe tomatoes
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 450°F (230°C). Roast whole red bell peppers on a lined baking sheet for 20-25 minutes until charred, turning occasionally.
- While the peppers roast, toast the almonds in a dry skillet over medium heat for about 5 minutes until golden brown.
- After roasting, let the peppers cool slightly, then peel off the skins.
- In a blender, combine roasted peppers, toasted almonds, garlic, tomatoes, olive oil, vinegar, paprika, salt, and pepper. Blend until smooth.
- Taste and adjust seasoning if needed. Serve in a bowl drizzled with olive oil.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sauces
- Method: Roasting/Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 2 tablespoons (30g)
- Calories: 110
- Sugar: 1g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Substitute hazelnuts for almonds or add lemon juice for a citrus kick. Store in an airtight container in the fridge for up to one week; reheat gently if desired.