Romesco Sauce

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This Spanish roasted red pepper sauce is equally as scrumptious as it is versatile. It’s great on pasta, pizza, sandwiches, burgers, chicken, fish, roasted veggies, eggs- honestly, the list of things it’s not good with would be shorter.

Ingredients:

  • 4 Red Bell Peppers
  • 1/2 Cup Almonds
  • 1/4 Cup Sun-dried Tomatoes
  • 2 Cloves Garlic
  • 1 Tbsp. Apple Cider Vinegar
  • 1/2 tsp. Paprika
  • 1/4 tsp. Red Pepper Flakes
  • 1/2 Cup Olive Oil
  • Salt and Pepper to taste

Method:

Preheat the oven to 450 degrees. Cut the peppers in half, remove the veins, stems and seeds and place cut side down on a baking sheet.

Roast the peppers until blistered and charred, around 30 minutes. Put the peppers in a bowl and cover them to trap the steam. Let them sit until they’re cool enough to handle.

Remove and discard the skins. Add the roasted red peppers to a food processor or blender.

Also add the almonds, sun-dried tomatoes, garlic, apple cider vinegar, paprika, and red pepper flakes to the food processor. Pulse until the ingredients are combined.

With the food processor running, slowly drizzle in the olive oil.

Continue blending until the sauce is smooth. Add salt and pepper to taste.

Romesco Sauce

Ariana
This Spanish roasted red pepper sauce is equally as scrumptious as it is versatile. It's great on pasta, pizza, sandwiches, burgers, chicken, fish, roasted veggies, eggs- honestly, the list of things it's not good with would be shorter.
Print Recipe Pin Recipe
Prep Time 1 hour 15 minutes
Total Time 1 hour 15 minutes
Cuisine Spanish
Servings 2 Cups

Ingredients
  

  • 4 Red Bell Peppers
  • ½ Cup Almonds
  • ¼ Cup Sun Dried Tomatoes
  • 2 Cloves Garlic
  • 1 Tbsp. Apple Cider Vinegar
  • ½ tsp. Paprika
  • ¼ tsp. Red Pepper Flakes
  • ½ Cup Olive Oil
  • 1 tsp. Salt more to taste
  • 1 tsp. Pepper more to taste

Instructions
 

  • Preheat the oven to 450°. Cut the red bell peppers in half. Remove the stems, veins and seeds, place the peppers cut side down on a baking sheet. Roast until charred and blistered, around 30 minutes.
  • Place the roasted peppers in a bowl and cover to trap the steam. Let sit until cool enough to handle.
  • Remove and discard the pepper skins. Add the peeled peppers to a blender or food processor.
  • Also add the almonds, sun-dried tomatoes, garlic, apple cider vinegar, paprika and red pepper flakes to the food processor. Pulse until combined.
  • With the food processor running, slowly drizzle in the olive oil. Continue to blend until smooth. Add salt and pepper to taste.
Keyword roasted red peppers, romesco sauce, sundried tomato

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