Description
This easy Romesco Sauce is a flavorful Spanish sauce made from roasted red peppers, almonds, sun-dried tomatoes, garlic, and spices blended into a smooth, vibrant condiment. Perfect for drizzling over grilled vegetables, fish, meats, or as a dip, it comes together quickly in just 5 minutes without any cooking required.
Ingredients
Romesco Sauce Ingredients
- 1 (16-ounce) jar roasted red peppers, drained
- ½ cup raw or roasted unsalted almonds
- ¼ cup oil-packed sun-dried tomatoes, rinsed and drained
- 2 medium-to-large cloves garlic, peeled and quartered
- 1 tablespoon sherry vinegar or red wine vinegar
- 1 teaspoon smoked paprika
- ½ teaspoon fine sea salt (to taste)
- ¼ teaspoon cayenne pepper
- ½ cup extra-virgin olive oil
Instructions
- Combine Ingredients: In a blender or food processor, place the roasted red peppers, almonds, sun-dried tomatoes, garlic, vinegar, smoked paprika, sea salt, and cayenne pepper together to prepare for blending.
- Initial Blending: Blend the mixture on low speed, gradually increasing as needed, until the ingredients are mostly combined but not completely smooth, retaining some texture.
- Add Olive Oil: While the blender is running, slowly drizzle in the extra-virgin olive oil. Continue blending until the sauce is smooth or slightly chunky based on your preference.
- Adjust Seasoning: Taste the sauce and add more salt if needed to enhance the flavor.
- Serve or Store: Transfer the Romesco sauce to a serving dish to enjoy immediately, or store it in a sealed jar in the refrigerator for up to 7–10 days for later use.
Notes
- Use raw or roasted almonds based on your preference for extra flavor or a milder taste.
- Sherry vinegar provides a slightly sweeter, richer acidity compared to red wine vinegar.
- The sauce can be made a day ahead to let flavors meld but should be refrigerated in an airtight container.
- Add a bit more cayenne pepper if you prefer a spicier sauce.
- Try serving Romesco sauce with grilled vegetables, fish, chicken, or as a dip with crusty bread.
