Romesco Sauce
A traditional Spanish mixture of almonds, red peppers, balsamic vinegar, garlic, extra virgin olive oil and spices. Use on grilled or roasted vegetables, baked fish, or as a dip for bread or veggies.
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Romesco Sauce
A traditional Spanish mixture of almonds, red peppers, balsamic vinegar, garlic, extra virgin olive oil and spices. Use on grilled or roasted vegetables, baked fish, or as a dip for bread or veggies.
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| Servings |
| 8(1 oz. servings) |
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Ingredients
- 1/3cup sliced blanched almonds
- 6ounces roasted red peppersdrained and chopped
- 2/3cup extra virgin olive oil
- 4Tbsp tomato paste
- 3Tbsp balsamic vinegar
- 1/3cup panko bread crumbs
- 1ea garlic clovepeeled and minced
- 1 1/2tsp smoked paprika
- 3/4tsp kosher salt
- 1/4tsp crushed red pepper flakes
Instructions
- Preheat oven to 325 F. On sheet pan, spread almonds in thin layer. Bake, stirring once, until lightly toasted and aromatic, 12 to 15 minutes. Cool.
- In blender, combine all ingredients except oil. Process until smooth, 1 to 2 minutes.
- With blender running, slowly add oil in a thin, steady stream until well blended, 1 to 2 minutes.
- Cover. Keep chilled for service or use as directed in recipe.