Ingredients:
- 2 large red bell peppers
- 1 (14-15 ounce) jar roasted red peppers, drained (If you don’t have these, you can substitute an extra bell pepper to roast)
- 1/2 cup almonds (marcona almonds are traditional, but regular work too)
- 1/4 cup slivered almonds (for an extra touch)
- 3 tablespoons extra-virgin olive oil
- 1/4 cup fresh flat-leaf parsley
- 2-3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon sherry vinegar (red wine vinegar is a good substitute)
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Equipment:
- Food processor or blender
- Baking sheet
- Oven (optional, if roasting your own red peppers)
Instructions
Roasting the Peppers (Optional):
- Preheat your oven to 450 degrees F (230 degrees C).
- Wash the bell peppers, cut them in half, and remove the seeds and stems.
- Place the pepper halves, cut side down, on a baking sheet.
- Roast for 20-25 minutes, or until the skins are blackened and blistered.
- Remove from the oven. Let cool slightly, then peel the skins (the steam will help loosen them).
Preparing the Sauce:
- Toast the Almonds: In a small skillet over medium heat, toast both the regular and slivered almonds until fragrant and lightly browned, about 2-3 minutes. Set aside.
- Process the Ingredients: In a food processor or blender, combine the roasted red peppers (either homemade or from a jar), toasted almonds, olive oil, parsley, garlic, tomato paste, sherry vinegar, smoked paprika, red pepper flakes (if using), salt, and pepper.
- Blend: Process until the mixture reaches your desired consistency. You can make it smooth and creamy or leave it slightly chunky.
- Taste and Adjust: Give the sauce a taste and adjust the seasoning as needed with more salt, pepper, vinegar, or paprika.
Serving and Storage
- Romesco sauce is incredible versatile – serve it as a dip for vegetables or crackers, spread it on sandwiches, toss it with pasta, or use it as a sauce for grilled meats or fish.
- Store the leftover sauce in an airtight container in the refrigerator for up to a week.
Tips
- Freshness: For the most flavorful sauce, use fresh bell peppers if you can.
- Customizable Heat: Adjust the red pepper flakes for desired spice level.
- Alternative Nuts: Instead of almonds, try hazelnuts, walnuts, or pine nuts for a variation in flavor.
