Description
This Easy Romesco Sauce is a vibrant, flavorful Spanish sauce made from roasted red peppers, almonds, sun-dried tomatoes, and smoky spices. Perfect as a dip, sauce for grilled vegetables, or accompaniment to seafood and meats, this recipe comes together quickly using a blender or food processor.
Ingredients
Scale
Romesco Sauce Ingredients
- 1 (16-ounce) jar roasted red peppers, drained
- ½ cup raw or roasted unsalted almonds
- 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 vinegar
- 1 teaspoon smoked paprika
- ½ teaspoon fine sea salt (to taste)
- ¼ teaspoon cayenne pepper
- ½ cup extra-virgin olive oil
Instructions
- Combine Ingredients: In a blender or food processor, add the roasted red peppers, almonds, sun-dried tomatoes, garlic, vinegar, smoked paprika, sea salt, and cayenne pepper.
- Initial Blend: Blend on low speed, gradually increasing as needed, just until the ingredients are mostly combined and starting to form a thick mixture.
- Incorporate Olive Oil: With the blender running on a medium speed, slowly drizzle in the extra-virgin olive oil to help emulsify the sauce. Continue blending until the sauce reaches your preferred texture, whether smooth or slightly chunky.
- Season and Adjust: Taste the sauce and add more salt if necessary to balance the flavors perfectly.
- Serve or Store: Transfer the sauce to a serving dish to enjoy immediately or store it in a sealed jar in the refrigerator for up to 7 to 10 days, allowing flavors to deepen.
Notes
- Use roasted red peppers from a jar for convenience, but you can roast your own peppers for a fresher flavor.
- Adjust the cayenne pepper to control heat level or omit for a milder sauce.
- Rinse oil-packed sun-dried tomatoes to reduce excess oiliness if preferred.
- This sauce keeps well refrigerated and flavors develop nicely after a day.
- Try Romesco sauce as a dip, spread on bread, or as a complement to grilled meats and vegetables.
