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Smoky Romesco Sauce

A smoky and nutty sauce made from roasted peppers, toasted almonds, and smoked paprika that adds flavor to vegetables, meats, and pasta.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Condiment, Sauce
Cuisine: Spanish
Calories: 160
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large large roasted red peppers, peeled and roughly chopped Jarred roasted peppers work fine if you're short on time. Just drain them well and pat them dry before using.
  • ½ cup raw almonds
  • 2 cloves garlic
  • 1 slice rustic bread, toasted
  • 2 tablespoons red wine vinegar
  • ½ teaspoon smoked paprika
  • ¼ cup extra-virgin olive oil
  • ½ teaspoon salt Plus more to taste.

Method
 

Preparation
  1. Roast and Peel the Peppers: If you're starting with fresh peppers, place them under a broiler set to high or directly over a gas flame. Char the skins until they're blackened on all sides, about 5 to 7 minutes total. Transfer to a bowl and cover to steam for about 10 minutes, then peel the skins, remove seeds and stem, and chop the flesh.
  2. Toast the Bread and Almonds: In a dry skillet over medium heat, toast the bread for about 30 seconds per side until golden. Then, toast the almonds for 2 to 3 minutes, shaking often. Let cool.
  3. Blend the Base Ingredients: In a blender, combine the roasted peppers, toasted almonds, garlic, toasted bread, red wine vinegar, and smoked paprika. Pulse a few times, then blend on high for about a minute, scraping down the sides as needed.
  4. Stream in the Olive Oil: With the blender running, slowly pour in the olive oil to emulsify the sauce.
  5. Season and Finish: Taste the sauce and gradually add salt as needed. If too thick, blend in warm water one tablespoon at a time until desired consistency. Adjust flavor with sugar if tangy.

Notes

Let the sauce sit at room temperature for 30 minutes before serving and store with plastic wrap pressed on top to keep the color vibrant.