Romesco Sauce

The rich flavors of roasted red peppers and sun-dried tomatoes, the nuttiness of almonds, with the tang of vinegar and the bite of garlic. You will love Romesco Sauce!

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Prep Time 10

Cook Time 5

Total Time 15

Course Condiment, Sauce

Cuisine Spain

Servings cups

Equipment

1 food processor
1 Skillet
1 baking sheet optional, if roasting your own peppers
1 tongs optional, if roasting your own peppers

Ingredients

¾ cup almonds can use hazelnuts, leave the skins on
16 ounces red pepper jar of roasted or can use fresh if roasting yourself
7.9 ounce sundried tomatoes packed in oil
¼ cup parsley Italian (of course)
4 cloves garlic could use fermented
¼ cup olive oil use the oil from the sun-dried tomatoes, or extra virgin
2 tablespoons vinegar preferably sherry
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon Aleppo Pepper can use paprika with a touch of cayenne as a replacement

Instructions

Place almonds into skillet. Toast over medium heat until darkened, about 5 minutes. Stir to toast evenly. Do not burn.
Place all ingredients in a food processor. Blend until fully mixed. The sauce will remain a bit chunky.
Enjoy!
Romesco Sauce should last up to 5 days in the fridge if stored in an airtight container. It can be frozen for up to 3 months.

Keyword almond, Mediterranean, red pepper, sauce, Spain, sun-dried tomato

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Romesco Sauce

Equipment

Ingredients US CustomaryMetric 1x2x3x

Instructions

Ingredients