Romesco Sauce

There are millions of versions of Spain's famous Romesco sauce. This is a deeply flavored traditional version that captures its irresistible flavor. It a great sauce for anything grilled or fried, and goes especially well with shellfish. It makes for an interesting dip for veggies and even makes a nice sauce for spaghetti when thinned with a cup of pasta cooking water.

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Course: Condiment, Sauce, Tapas

Cuisine: Spanish

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: cups

Author: My Hungry Traveler

Equipment

Food Processor or blender
Medium bowl

Ingredients

2 large Jarred roasted red peppers, drained
1 tsp Red pepper flakes
¼ cup Red wine vinegar
1 tbsp Sweet paprika
1 tsp Sugar
¼ cup Extra virgin olive oil
2 sliced White sandwich bread, toasted, and torn into bite size pieces with crust on
1 tsp Tomato paste
2 medium Roma tomato, roughly chopped, or 1 cup drained canned diced tomatoes
½ cup Blanched almonds, lightly toasted
3 cloves Garlic
1 tsp Kosher salt or sea salt

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Instructions

Pulse toasted bread pieces, almonds, paprika, salt, and sugar to a crumb mixture in a food processor or blender. Transfer to a medium bowl.
Place tomato, tomato paste, roasted red pepper, garlic, olive oil, and vinegar in the food processor and puree.
Pour pepper-tomato mixture into the bowl with the crumb mixture. Stir until well blended. Serve at room temperature or save in a covered container and refrigerate.

Notes

Romesco will keep for 3 months in the freezer in and airtight container.
Be sure to use a good quality extra-virgin olive oil as it makes a noticeable difference.

Nutrition