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: 1 cup
Equipment
- Food Processor
Ingredients
- 1 10oz jar roasted red peppers, drained
- 1/2 cup sliced almonds, lightly toasted
- 2 Tbsp tomato paste
- 2 Tbsp red wine vinegar
- 1 clove garlic, peeled
- 1 tsp smoked paprika
- 1/4 cup parsley, roughly chopped
- pinch cayenne pepper
Instructions
- Place all ingredients into a blender. Process on medium high until mixture is smooth but grainy.
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