Romesco Sauce
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
- 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.