Romesco Sauce! Ready in 6 minutes and excellent for serving with grilled chicken, veggies, crispy potatoes, eggs, and more. Made with roasted red peppers, plum tomatoes, olive oil, garlic, salt, parsley.
One of the most famous sauces in the world is Romesco. Roasted tomato and pepper flavours abound in this strong, zesty sauce. The romesco sauce is one of my favourite condiments, as you are well aware.
Catalonia, the northeasternmost part of Spain that borders France, is where Romesco was born. For flavouring their catches, the fishermen of Tarragona’s port city produced romesco sauce. In addition to veggies, I like using romesco sauce over anything from pizza to grilled meats.
Sauce alla Romanesca! If you’re going to serve this, how about red peppers roasted in olive oil with a few fresh herbs and a splash of lemon juice on top? Get your eating objectives accomplished with just a little bit of this on everything.
Romesco Ingredients
To prepare this romesco sauce, these are the ingredients you’ll need. I’m willing to bet you already have everything you need!
- A good quality jar of roasted red peppers should be used. Divina and Whole Foods 365 are two of my favourite brands. Even though I attempted roasting my own peppers, the resulting sauce didn’t taste any different from what I got from the store.
- If you can, go for unsalted whole almonds. Raw or roasted are both acceptable options. It’s OK to eliminate the salt from the recipe and season to taste if you’re using simply salted almonds instead. Hazelnuts and pine nuts are other typical alternatives.
- Traditional romesco sauces use roasted tomatoes, but sun-dried tomatoes provide a comparable depth of flavour without the time and effort of roasted tomatoes.
- Garlic, when eaten raw, has a pungent flavour and a funky aroma. By adding vinegar, you soften the acidity a little.
- Vinegar, whether red wine vinegar or sherry vinegar, adds a tangy note to this sauce.
- Roasting the tomatoes typically yields a smokey taste in the form of smoked paprika.
- Cayenne pepper: A quarter-teaspoon boosts the taste even more. Although this sauce isn’t really hot, you may leave it out if you’re a wimp when it comes to heat.
- Oil from extra-virgin olives: Olive oil lends the sauce a creamy, rich flavour. You’ll first combine the other ingredients, then drizzle in the olive oil.
How To Make Romesco Happen
Right now, let’s start this going in your life. There’s a lot more taste to come!
No, I don’t have one. Would a little spatula help you get every last drop of deliciousness out of the dish? If this is the case, we’re all set. What are we waiting for?
Toss everything into a blender or food processor and mix until smooth. Give them a chance to get to know one other a few times before deciding on a strategy. AND THEN GO.
Easy Romesco Sauce
You can’t go wrong with this romesco sauce! This quick and easy romesco recipe just calls for pantry staples and can be created in under five minutes. You won’t be able to stop eating it. The recipe generates around 2 12 cups of product.
INGREDIENTS
- One 16-ounce jar of roasted red peppers, drained
- ½ cup raw or roasted almonds (unsalted)
- ¼ cup oil-packed sun-dried tomatoes, rinsed and drained
- 2 medium-to-large cloves garlic, peeled and quartered
- 1 tablespoon sherry vinegar or red wine vingar
- 1 teaspoon smoked paprika
- ½ teaspoon fine sea salt, to taste
- ¼ teaspoon cayenne pepper
- ½ cup extra-virgin olive oil
INSTRUCTIONS
- Everything but the olive oil should be blended together in a blender or food processor. Put the lid on tightly and begin blending at a low speed. As you acquire momentum, increase the speed.
- While the mixer is running, slowly drizzle in the olive oil until the mixture is smooth. Blend until you have the consistency you want (I like my romesco sauce pretty creamy, but you might prefer it with a more chunky texture).
- If it doesn’t quite blow your socks off, add more salt (up to 14 tsp) to taste. To eat right away, or preserve in an airtight container in the fridge for up to 10 days.
NOTES
As a general rule, use around 3/4 cup of sliced almonds instead of the full cup of whole almonds since you’ll be able to fit more almonds into a cup. This is a recipe that may be easily messed up. You may adjust the proportions to your liking, but don’t forget the almonds, which assist to thicken the mixture.
Sunflower seeds or pumpkin seeds are good alternatives if you’re allergic to nuts.