Romesco Sauce Recipe
Romesco Sauce - famous Spanish sauce with roasted peppers, tomatoes, onions, garlic, almonds, bread, olive oil, vinegar, and Spanish Smoked Paprika. Easy and delicious.
- 2 Bell Peppers - red
- 5 Roma Tomatoes - medium, halved
- 1 Onion - Spanish, cut in half
- 1 Garlic - whole bulb, cut in half
- 1/4 cup Almonds - blenched
- 1 slice White Bread - crust removed, cubed
- 1 teaspoon Smoked Sweet Paprika
- 1/4 teaspoon Spanish Smoked Paprika
- 1 tbsp White Wine Vinegar
- 2 tbsp Olive Oil - extra virgin
- 1 teaspoon Salt
Preheat the oven to 350 degrees F. Place peppers, tomatoes, onion and garlic on a baking sheet. Add olive oil, sprinkle with salt and pepper.
Roast the vegetables for about 35 minutes until all are soft. Rotate peppers few times during the roasting time. Once done, remove the vegetables, place in a bowl and cover with plastic wrap until cooled off.
In the meantime place almonds on the frying pan and toss around on medium heat until lightly browned.
Place cubed bread on a warmed up the pan and toss it around until golden brown on all edges.
Once the vegetables are cooled off, remove the skins and place them in a food processor, add almonds, bread, spices, and vinegar.
Process everything until the consistency is smooth, check for seasoning and adjust if needed. You can store the sauce in a fridge for a couple of days or freeze for a few months.
If you want the sauce to be spicier, add more Spanish smoked paprika.
If you don't have blanched almonds, use raw almonds and soak them for an hour before roasting.
Calories: 175kcal | Carbohydrates: 14g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Sodium: 620mg | Potassium: 412mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2510IU | Vitamin C: 88.9mg | Calcium: 58mg | Iron: 1.1mg