Description
A flavorful homemade Romesco sauce that elevates your dishes with its rich taste and versatility.
Ingredients
Scale
- 2 large red bell peppers
- 1 cup roasted unsalted almonds
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 medium garlic clove, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 slice of day-old bread, crust removed and torn into pieces
Instructions
- Preheat your oven to 400°F.
- Place the red bell peppers on a baking sheet and roast for about 25-30 minutes, turning occasionally, until the skins are charred and blistered.
- Remove from the oven and place in a bowl, covering it with plastic wrap to steam for about 10 minutes.
- Once cooled, peel the skins off the peppers, remove the seeds, and roughly chop them.
- In a food processor, combine the roasted peppers, almonds, olive oil, red wine vinegar, minced garlic, smoked paprika, salt, black pepper, cayenne pepper (if using), and the torn bread.
- Blend until smooth, scraping down the sides as needed.
- Adjust seasoning to taste. If the sauce is too thick, add a little water or more olive oil to reach your desired consistency.
- Transfer the Romesco sauce to a serving bowl and let it sit for at least 30 minutes to allow the flavors to meld.
- Serve with grilled vegetables, seafood, or as a dip for bread.
Notes
- For a nuttier flavor, try using hazelnuts instead of almonds.
- To make it spicier, add more cayenne pepper or a splash of hot sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sauce
- Method: Roasting and Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: homemade Romesco Sauce