Romesco is a Spanish sauce made with roasted peppers and almonds. Kind of like a pesto! You know I’m the queen of short-cuts and hacks, but I really think this sauce tastes better with freshly roasted peppers. If you’ve never made them before don’t worry, it’s really easy! Turn on a burner on your gas cooktop and set a pepper directly on the flame. Let the pepper completely charr on all sides, carefully turning with tongs when necessary. Remove the charred pepper from the burner and place it into a bowl and cover with plastic wrap. Let the pepper cool and steam in the bowl for 10 minutes, then rinse it under cool water, gently peeling off any, and all of the charred skin, and discarding the stem and seeds. Once you’ve peeled and seeded your peppers, you’ll end up with soft, sweet, tasty pepper flesh.
Note: If you don’t have a gas burner you can charr the pepper under your oven’s broiler.
- 2 roasted red reppers fresh or jarred is fine
- 1 garlic clove
- 1/2 cup toasted slivered almonds
- 2 tbs sherry vinegar
- 1 tsp smoked paprika
- 1/2 cup olive oil
- 1 tsp salt
- Pulse all ingredients, except for the olive oil, in a food processor until smooth.
- With the food processor running, slowly drizzle in the olive oil until fully incorporated.
- Serve with grilled veggies, steak or chicken. Romesco is also a great addition to a crudités board and can even be spread on sandwiches!