Description
A vibrant and flavorful Easy Romesco Sauce made with roasted red peppers, almonds, sun-dried tomatoes, and smoky spices. This versatile sauce blends in minutes and is perfect as a dip, spread, or accompaniment for grilled vegetables, meats, or seafood.
Ingredients
Scale
Romesco Sauce Ingredients
- 1 (16-ounce) jar roasted red peppers, drained
- ½ cup raw or roasted unsalted almonds
- ¼ cup oil-packed sun-dried tomatoes, rinsed and drained
- 2 medium-to-large cloves garlic, peeled and quartered
- 1 tablespoon sherry vinegar or red wine vinegar
- 1 teaspoon smoked paprika
- ½ teaspoon fine sea salt (to taste)
- ¼ teaspoon cayenne pepper
- ½ cup extra-virgin olive oil
Instructions
- Combine Ingredients: In a blender or food processor, add the roasted red peppers, almonds, sun-dried tomatoes, garlic, vinegar, smoked paprika, sea salt, and cayenne pepper.
- Blend Initially: Blend on low speed, gradually increasing speed as needed, until the mixture is mostly combined and begins to form a paste.
- Add Olive Oil: With the blender running, slowly drizzle in the extra-virgin olive oil. Continue blending until the sauce reaches your desired texture—smooth or slightly chunky.
- Adjust Seasoning: Taste the sauce and add more salt if necessary to balance the flavors.
- Serve or Store: Transfer the Romesco sauce to a dish and serve immediately, or place it in a sealed jar and refrigerate. It will keep fresh for 7 to 10 days.
Notes
- This Romesco sauce is excellent as a dip for vegetables or bread.
- Try it as a topping for grilled chicken, fish, or roasted vegetables.
- Store in an airtight container in the refrigerator for up to 10 days.
- For a nuttier flavor, you can toast the almonds before blending.
- Adjust cayenne pepper based on your heat preference.
