Homemade Romesco Sauce
Calories: 16
Adjust Servings Here: 4 servings
Description
Romesco sauce is a classic Spanish condiment from Catalonia, known for its rich, smoky flavor. Made primarily from roasted red peppers, almonds, garlic, and olive oil, it has a creamy texture and a slightly nutty taste. This versatile sauce is famous for its ability to enhance a wide range of dishes, from grilled meats and vegetables to pasta and sandwiches.
Ingredients
- 2 large Roasted red bell peppers peeled and seeded
- 2 large Garlic cloves or 2 roasted garlic bulbs
- ½ cup (50 g) Slivered almonds toasted
- 2 tbsp (30 ml) Red wine vinegar
- 1 tsp Smoked paprika
- ¼ tsp Cayenne pepper (optional)
- ¼ cup Fresh parsley roughly chopped
- ½ cup (120 ml) Extra-virgin olive oil
- ¼ tsp Salt to taste
- ½ tsp Black pepper powder
Instructions
- Preheat the oven: Preheat your oven to 400°F /200°C/ Gas mark 6.
- Prep the veggies: Wash the red peppers and pat them dry. Cut the peppers in half and remove the seeds and membranes. Cut the bottom of the garlic bulb to expose the cloves. Place the garlic and pepper on a baking sheet lined with parchment paper or aluminum foil.2 large Roasted red bell peppers, 2 large Garlic cloves
- Roast the veggies: Place the baking sheet in the oven and roast until the skin on the peppers is charred and blistered, about 20-25 minutes. Halfway in during cooking, cover the garlic to prevent burning.
- Steam the peppers: Remove the baking sheet from the oven and immediately transfer the roasted peppers to a bowl. Cover the bowl with plastic wrap or a kitchen towel and let the peppers steam for about 10 minutes. This will help loosen the skin.
- Peel the peppers: Once the peppers are cool enough to handle, peel off the charred skin. It should come off easily. Discard the skin. Squeeze the garlic out of the bulb.
- Blend: Combine the roasted red peppers and garlic, almonds, parsley, red wine vinegar, smoked paprika, cayenne pepper, salt, and pepper in a food processor. Blend until smooth. Slowly drizzle in the olive oil until the sauce is thick and creamy.½ cup Slivered almonds, 2 tbsp Red wine vinegar, 1 tsp Smoked paprika, ¼ tsp Cayenne pepper (optional), ¼ cup Fresh parsley, ½ cup Extra-virgin olive oil
- Adjust: Taste and adjust seasoning, adding more salt, pepper, or vinegar as needed.¼ tsp Salt, ½ tsp Black pepper powder
- Serve: Transfer the Romesco sauce to a bowl and serve with warm crostini, grilled vegetables, meats, or as a dip with crusty bread.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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