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Romesco Sauce

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Romesco Sauce is a creamy and zippy red-pepper sauce that is found in NE Spain.

INGREDIENTS

  • 2 red bell peppers – roasted and peeled
  • 1 yellow bell pepper – roasted and peeled
    • You can also just use a jar of roasted red and/or yellow peppers
  • ½ cup raw or roasted almonds or cashews
  • 2 medium-to-large cloves garlic, peeled and quartered
  • 1 tablespoon sherry vinegar or red wine vinegar
  • 1/4 cup sun-dried tomatoes (optional – I usually leave them out)
  • 1 teaspoon smoked paprika
  • ½ teaspoon fine sea salt, to taste
  • ¼ teaspoon cayenne pepper
  • ½ cup extra-virgin olive oil (or 1 stick melted butter)

INSTRUCTIONS

  1. You can roast your own peppers, or purchase them roasted/jarred
  2. In a blender, combine everything but the olive oil/butter
    • I prefer to use butter in this recipe for added flavor
  3. Start blending on low and increase the speed as you are able to gain traction
  4. Once the ingredients are mostly blended, start drizzling in the olive oil or butter while running the blender
  5. Blend until you reach your desired consistency
    • I prefer a creamy Romesco
  6. Taste, and add additional salt Serve immediately, or store in a jar in the refrigerator for 7 to 10 days.

George Christidis