Romesco sauce is a versatile and flavorful Spanish sauce that originates from Catalonia. It’s a rich blend of roasted red peppers, tomatoes, almonds, garlic, and olive oil, often seasoned with vinegar and a touch of paprika.
Ingredients:
- 2 large red bell peppers
- 1 cup almonds (roasted or blanched)
- 4 cloves garlic (peeled)
- 1/2 cup tomato paste
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Salt and black pepper (to taste)
Instructions:
- Roast the Bell Peppers:
- Preheat your oven to 450°F (230°C).
- Place the red bell peppers on a baking sheet and roast for 25-30 minutes, turning occasionally, until the skins are charred and blistered.
- Transfer the peppers to a bowl and cover with plastic wrap. Let them steam for about 10 minutes. This will make it easier to peel off the skins.
- Peel off the charred skins, remove the stems and seeds, and set the roasted peppers aside.
- Prepare the Sauce:
- In a food processor or blender, combine the roasted bell peppers, almonds, garlic, tomato paste, red wine vinegar, smoked paprika, ground cumin, and red pepper flakes (if using).
- Blend until smooth. With the processor running, slowly drizzle in the olive oil until the sauce is well combined and has a creamy consistency.
- Season with salt and black pepper to taste.
- Serve and Store:
- Use the Romesco sauce immediately, or transfer it to an airtight container and refrigerate. The sauce can be stored in the fridge for up to a week or frozen for longer storage.
This sauce pairs wonderfully with grilled meats, roasted vegetables, and as a dip for bread. Enjoy!
