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Romesco Sauce


  • Author: Sabrina Russo
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 1 2/3 cups, 5 servings 1x

Description

This vibrant, Spanish sauce is so delicious and so versatile. I make my romesco sauce by charring a combination of red bell peppers, a plum tomato and garlic under the broiler. The vegetables are then blended with toasted bread and almonds.


Ingredients

Scale
  • ½ cup Italian or French bread, crusted removed, cut into 1-inch cubes
  • ½ cup almonds
  • 2 medium red bell peppers, sliced in half lengthwise, seeds and stems removed
  • 1 medium plum tomato, sliced in half lengthwise, stem removed
  • 23 cloves garlic, in skin
  • 23 tbsp red wine vinegar or sherry vinegar (I used 3T)
  • ½ tsp light agave nectar or honey
  • 2 tsp sweet, smoked paprika
  • 2 pinches cayenne pepper, or to taste
  • Kosher salt and fresh cracked pepper
  • ¼ cup extra virgin olive oil

Instructions

  1. Toast almonds & bread: Preheat oven to 350°F. Arrange bread cubes and almonds on a baking sheet. Toast in the center of the oven for 5-8 minutes, or until almonds are fragrant and bread is dried out and golden, stirring half way through. Set aside.
  2. Broil vegetables: Preheat the broiler. Arrange peppers (cut side down), tomato (cut side up) and garlic on a baking sheet. Broil 2-3 minutes, flip garlic, and broil another 2-3 minutes or until softened and garlic skin is lightly browned. Set garlic aside. Rotate pan, and continue to broil tomato for 4-6 minutes or until softened and charred. Set aside. Broil peppers an additional 2-3 minutes or until all skin is well-charred.
  3. Peel & chop vegetables: Transfer peppers to a brown bag, seal and allow to steam for 10-12 minutes. Meanwhile, peel garlic, and peel and chop the tomato. Peel and chop peppers. Discard skins.
  4. Blend sauce & serve: Using a food processor, finely grind bread and almonds. Add peppers, tomato, garlic, 2 tablespoons of vinegar, agave and spices. Blend until smooth. Stream in olive oil while blending, until incorporated. Taste and season with additional vinegar, salt and/or pepper, if desired. Serve this with my marinated pork tenderloin or your dish of choice. Enjoy.
  • Category: Sauce
  • Method: Broil, Blend
  • Cuisine: Spanish

Nutrition

  • Serving Size: 1/3 cup
  • Calories: 248
  • Sugar: 3g
  • Sodium: 5mg
  • Fat: 19g
  • Saturated Fat: 2g
  • Carbohydrates: 17g
  • Fiber: 3g
  • Protein: 4g

Keywords: romesco sauce