Easy Romesco Sauce
This easy Spanish romesco sauce features roasted peppers, tomatoes, and almonds. Perfect for grilled chicken, fish, or vegetables. Serve hot or cold.
Servings: 6
Calories: 76kcal
Ingredients
- ½ cup sliced almonds
- 10 ounces roasted red peppers drained
- 2 Tablespoons tomato paste
- 2 Tablespoons red wine vinegar
- 1 clove garlic peeled
- 1 teaspoon smoked paprika
- ¼ cup roughly chopped fresh parsley
- pinch cayenne pepper
Instructions
- Toast the almonds in a dry skillet over medium heat, stirring frequently, until they are golden brown and fragrant, about 5–7 minutes.
- Place all ingredients into a blender or food processor. Process on medium-high until mixture is smooth but grainy.
- Season to taste with salt and pepper. Heat the sauce in a small saucepan over low heat, if desired.
Notes
Storage Instructions: Romesco sauce will keep in the fridge in an airtight container for 10 to 14 days or up to three months in the freezer
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