Serves 12
25 min
Spanish Romesco Sauce
Recipe GLPRc38c00ed010e8e
A vibrant, nutty Spanish sauce made with roasted red peppers, almonds, garlic, and tomatoes. This versatile condiment has a rich, slightly smoky flavor from paprika and works beautifully as a dip, spread, or accompaniment to grilled vegetables, seafood, or bread.
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Ingredients
¼ cup Extra virgin olive oil
1 inch-thick slice Crusty bread, torn into pieces
½ cup Blanched almonds, chopped or slivered
5½ clove Garlic cloves, chopped
15 ounce can Crushed tomatoes with juice
8 ounce jar Roasted red bell peppers, drained
2½ tablespoon Sherry vinegar or red wine vinegar
1 tablespoon Smoked paprika
1 teaspoon Salt
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 to 4 minutes. Remove from heat and set aside to cool slightly.
In the same skillet, add the almonds and cook over medium heat for 2 to 3 minutes, stirring occasionally, until lightly toasted. Transfer to a bowl and let cool.
Add the chopped garlic to the skillet and sauté over medium heat for about 1 minute until fragrant, being careful not to burn it.
Combine the cooled bread, cooled almonds, sautéed garlic, crushed tomatoes with juice, roasted red peppers, sherry vinegar, smoked paprika, and salt in a food processor.
Blend until smooth and well combined, stopping to scrape down the sides as needed. Adjust seasoning with additional salt or vinegar to taste.
Transfer the sauce to a serving bowl and serve at room temperature. The sauce can be stored in an airtight container in the refrigerator for up to one week.
