- 4 red bell peppers or 1 (16-ounce) jar roasted red peppers, drained well
- 3 tablespoons 46(ml) olive oil, divided use
- ½ cup (57g) roughly chopped or slivered almonds (may substitute walnuts)
- 2 garlic cloves, roughly chopped
- 1 tablespoon (16g) tomato paste
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika (or ¼ teaspoon smoked paprika)
- ⅛ teaspoon cayenne pepper
- 2 tablespoons (30ml) sherry vinegar
Romesco Sauce
Yield: 2 cups/16 ounces
A Spanish sauce that's traditionally served with fish, this gorgeous romesco enhances anything it touches and keeps in the fridge for at least two weeks. Beyond fish, enjoy it on steak, chicken, roasted potatoes, and as a sandwich spread.
Ingredients
Instructions
If roasting your own peppers: (If using jarred roasted peppers, proceed straight to making the romesco.) Preheat the oven to 375˚F. Place the red peppers on a rimmed baking sheet and drizzle with 1 tablespoon olive oil. Roast for 30 minutes, then flip over with tongs.
Continue roasting for another 30 minutes, or until the peppers are collapsing into themselves with wrinkling skin. When done, remove from the oven and let the peppers cool until easy to handle. Once cooled, pull off the pepper stems along with the seeds and discard. Separate the skin from the flesh of the pepper and discard, scooping out any rogue seeds along the way. (Tip: Though it may be tempting, don’t rinse, as good flavor will wash away.)
To make the romesco: Transfer the peppers to a food processor, along with the nuts, garlic, tomato paste, salt, pepper, paprika, cayenne, and sherry vinegar, and process on high speed until smooth, scraping down the sides as needed. With the motor running, drizzle in the remaining 2 tablespoons of olive oil until incorporated. The romesco will keep in an airtight container for at least 2 weeks in the refrigerator.
For a little extra flavor, you may toast the nuts in a 325℉ oven for 5 to 7 minutes or until fragrant and lightly golden. Alternatively, you may toast the nuts in a dry skillet over medium heat, shaking the pan or stirring often, until the nuts are fragrant, about 4 to 5 minutes. Watch carefully because nuts burn quickly at the end. And though this adds a hint of extra flavor, I sometimes skip this step and the romesco still tastes great.