Romesco Sauce
No cooking required for this Spanish red pepper sauce. It features roasted peppers, tomatoes, and almonds. Perfect for grilled chicken, fish, or vegetables. Serve hot or cold.
Servings: 6
Calories: 76kcal
Ingredients
- 1 10oz jar roasted red peppers, drained
- ½ cup sliced almonds
- 2 tablespoon tomato paste
- 2 tablespoon red wine vinegar
- 1 clove garlic, peeled
- 1 teaspoon smoked paprika
- ¼ cup fresh parsley, chopped
- pinch cayenne pepper
Instructions
- 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
- Romesco sauce will keep in the fridge in an airtight container for 10 to 14 days or up to three months in the freezer