Romesco Sauce
A rich Catalan sauce made from roasted red peppers, tomatoes, and almonds blended with garlic and olive oil. Bold, smoky, and versatile as a dip, spread, or pasta sauce.
Ingredients
- 2 cups jarred roasted red peppers, drained
- 1/2 cup blanched almonds, toasted
- 2 plum tomato, halved
- 4 garlic cloves, peeled
- 1/3 cup extra virgin olive oil
- 2 tbsp sherry vinegar
- 1 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/4 tsp cayenne pepper
Instructions
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1
Toast 1/2 cup toasted blanched almonds in a dry skillet over medium heat until golden, about 3-4 minutes. Let cool.
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2
Add 2 cups drained jarred roasted red peppers, 2 halved plum tomato, 4 peeled garlic cloves, toasted almonds, 2 tbsp sherry vinegar, 1 tsp smoked paprika, and 1/4 tsp cayenne pepper to a blender or food processor.
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3
Blend until roughly combined, then slowly stream in 1/3 cup extra virgin olive oil while blending until the sauce reaches a smooth but slightly textured consistency.
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4
Season with 1/2 tsp kosher salt and taste, adjusting vinegar and seasoning as needed.
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5
Serve at room temperature or refrigerate for up to one week.