Romesco sauce is creamy, tangy and smoky, and it goes well with so many foods. You’ll find yourself dipping shrimp and veggies into it, spreading it on grilled bread and topping your eggs with a spoonful.
Make a large batch of this sauce to use as a dip when friends arrive for cocktails. Use the rest with your weeknight dinners or spread it on your lunchtime sandwiches.
Ingredients
You’ll need the following ingredients for Romesco sauce.
- 3 red peppers, seeds and stems removed, cut into 4 or 5 vertical slices per pepper
- 1/2 cup olive oil, plus 1 tablespoon to dress peppers for roasting
- 1/4 cup oil-packed sun-dried tomatoes
- 1/2 cup roasted, unsalted almonds
- 2 large garlic cloves, peeled and quartered
- 1 tablespoon sherry vinegar
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper
- Kosher salt to taste
Directions
Preheat the oven to 400 degrees. Brush a large baking pan with olive oil. Spread out the pepper slices in the pan and brush them with more oil. Roast the peppers for about 20 minutes, turning them over halfway through the roasting. You don’t want them extremely charred. Set them aside to cool.
Add the sun-dried tomatoes, almonds, garlic, sherry vinegar, paprika, cayenne pepper and roasted red peppers to a food processor. Process them until smooth. Add about 1/3 cup of the olive oil and process until it is blended. If it is extremely thick, add the rest of the olive oil. Mix in some salt.
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