Description
This Romesco Sauce is a vibrant and flavorful Spanish sauce made with roasted red peppers, almonds, sun-dried tomatoes, garlic, and smoky spices. Perfect as a dip, spread, or accompaniment to grilled vegetables, fish, or meats, this easy-to-make sauce combines tangy sherry vinegar and a hint of cayenne for warmth.
Ingredients
Romesco Sauce Ingredients
- 460g / 16oz jar of Roasted Red Peppers, drained (do not rinse fully, retain some brine)
- 80g / 2.8oz Blanched Almonds
- 50g / 1.7oz Sun Dried Tomatoes
- 60ml / 1/4 cup Extra Virgin Olive Oil, or as needed
- 25g / 1.3oz Stale Bread
- 1 clove of Garlic, peeled
- 1/2 tbsp Sherry Vinegar
- 1 tsp Smoked Paprika
- 1/2 tsp Salt, or to taste
- 1/8 tsp Cayenne Pepper, or to taste
Instructions
- Prepare Peppers and Ingredients: Squeeze the roasted red peppers over a bowl or sink to remove excess brine, being careful not to rinse them fully as some brine adds flavor. Add the peppers along with blanched almonds, sun-dried tomatoes, stale bread, garlic, sherry vinegar, smoked paprika, salt, cayenne pepper, and extra virgin olive oil into a food processor.
- Blend the Sauce: Blitz the mixture in the food processor until smooth and well combined, stopping once or twice to scrape down the sides to ensure an even texture. If the sauce is too thick, gradually add more olive oil to thin to your preferred consistency.
- Serve and Enjoy: Transfer the Romesco sauce to a serving dish and enjoy it as a dip, spread, or accompaniment to your favorite dishes such as grilled vegetables, seafood, or meats.
Notes
- Do not rinse the roasted red peppers completely; leaving some brine helps deepen the flavor.
- Blanched almonds give a smooth texture and mild nutty flavor; lightly toasting before use can enhance flavor but is optional.
- Use stale bread for authentic texture; it helps thicken the sauce and absorb flavors.
- Sherry vinegar provides acidity characteristic of traditional Romesco but can be substituted with red wine vinegar if needed.
- Adjust salt and cayenne pepper to taste for your preferred level of seasoning and heat.
