This is such a great sauce and so easy to make! It’s tangy, sweet, smokey, savoury and punchy, great for a dinner party when you want to wow your guests. Kids love it too I’ve noticed! For example with these chicken parmesan meatballs, yum!
If you have a bit of time you can roast your own paprikas (peppers) or you can just used jarred roasted peppers, that works great too.
Easy Romesco Sauce
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- Option 1: 2 Fresh red peppers
- Option 2: 1 jar of roasted red peppers, drained
- Rest of the ingredients
- ½ cup raw almonds - unsalted (see notes)
- 1 medium sized tomato
- 1 small white onion, or half a bigger onion, ± 2 tbsp
- 2 cloves garlic, peeled
- 1 tbsp sherry vinegar or red wine vinegar
- 1 tsp smoked paprika
- ½ tsp sea salt, to taste
- ¼ tsp cayenne pepper or pinch of chili flakes or both (to taste)
- ½ cup extra-virgin olive oil
Instructions
Option 1: Fresh red peppers
I like to roast my peppers on the gast stove, I lay them directly on the hub and let the flames burn, blacken and roast the peppers on all sides, turning in between using tongs. Don't worry it doesn't really get messy!
Once blackened add the peppers to a sealable plastic food container and let it steam for 15 minutes, this will help the skin come off easier.
Remove from the container and scrape the blackened skin of the peppers, remove the seeds and stem and roughly chop.
Continue with the rest of the recipe in the next steps.
Option 2: Jarred peppers
Drain the peppers and roughly chop.
Continue with the rest of the recipe in the next steps.
Making the sauce
Add all the ingredients, except the olive oil, into a blender (either with the jarred peppers or your own roasted ones) and give it a few pulses.
Once the ingredients are mostly blended, start drizzling in the olive oil while running the blender.
Continue to blend until you get your desired consistency, I like mine a little chunky, but feel free to blend until smoother.
Taste and season to your liking.
Serve straight away, but it will keep for up to a week in an airtight container in the fridge.
Notes
You can substitute the almonds with pine nuts, walnuts or cashew nuts, works great too!
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