Serves 6
30 min
Spanish Romesco Sauce
Recipe GLPR2c06f5c7f84889
A vibrant and nutty Spanish sauce made with roasted red peppers, almonds, and smoked paprika. This versatile condiment combines toasted bread, garlic, and vinegar for a rich, complex flavor perfect for serving alongside seafood, vegetables, or grilled meats.
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Ingredients
¼ cup Olive oil
1 slice Crusty bread, 1-inch thick slice, torn into pieces
½ cup Blanched almonds, chopped or slivered
5½ cloves Garlic cloves, chopped
1 teaspoon Salt
1 15-ounce can Crushed tomatoes (canned), or whole tomatoes de-seeded and drained, or fresh tomatoes par-boiled with skins removed and de-seeded
1 8-ounce jar Roasted red bell peppers, jarred and drained
1 tablespoon Smoked paprika or sweet paprika
2½ tablespoon Sherry vinegar or red wine vinegar
Directions
Heat the olive oil in a large skillet over medium heat. Add the torn bread pieces and cook, stirring frequently, until golden brown and toasted, about 3–4 minutes. Remove the bread and set aside on a paper towel.
In the same skillet, add the chopped almonds and toast over medium heat, stirring often, until fragrant and lightly golden, about 2–3 minutes. Transfer to a plate.
Add the chopped garlic to the skillet and sauté over medium heat until softened and fragrant, about 1–2 minutes, being careful not to burn it.
Add the tomatoes (with any included juice), roasted red peppers, and paprika to the skillet. Stir well to combine and simmer for 5–10 minutes to allow the flavors to meld together.
Transfer the mixture to a food processor. Add the toasted bread and almonds along with the salt and vinegar. Pulse until the sauce reaches your desired consistency—it can be completely smooth or left with a bit of texture, depending on preference.
Taste and adjust seasonings, adding more salt or vinegar as needed. Serve the romesco sauce at room temperature or slightly warm.
