Roasted Red Pepper Romesco Sauce

• 1 cup roasted red peppers, packed
• 1/4 cup almonds
• 1/4 cup hazelnuts
• 2 garlic cloves
• 1/4 cup olive oil
• 2 tbsp tomato paste
• 1 tbsp sherry vinegar
• 1/2 tsp smoked paprika
• Salt to taste
• Freshly ground black pepper to taste
• 1 slice day-old bread, optional

Steps

1. 1 Preheat oven to 375°F. Spread almonds and hazelnuts on a baking sheet and toast for 8-10 minutes until fragrant.
2. 2 Allow nuts to cool slightly, then roughly chop.
3. 3 Combine roasted red peppers, toasted nuts, garlic, tomato paste, sherry vinegar, and smoked paprika in a food processor.
4. 4 Process until smooth, scraping down the sides as needed.
5. 5 With the processor running, slowly drizzle in olive oil until fully incorporated.
6. 6 Taste and adjust with salt and pepper.
7. 7 For a smoother sauce, add the day-old bread and process until desired consistency is reached.

Equipment

• Food processor
• Baking sheet

Variations

• Add a pinch of chili flakes for a spicy kick.
• Stir in a spoonful of yogurt for a creamy version.

Substitutions

• Substitute pine nuts for almonds if desired.
• Use red wine vinegar if sherry vinegar is unavailable.

Pairings

• Serve with grilled chicken or shrimp.
• Pair with roasted potatoes or cauliflower.

Nutrition

Tips

• For even more depth of flavor, roast your own red peppers.
• This sauce thickens as it cools, so thin with a splash of water if needed before serving.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Reheat gently in a saucepan over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator and reheat gently.

Serving Suggestions

• Drizzle over grilled eggplant or zucchini.
• Use as a dip for crusty bread or roasted vegetables.

FAQ