Description
This easy Romesco sauce is a bold and zippy Spanish condiment from Catalonia, made with roasted red peppers, almonds, and sun-dried tomatoes. It's a versatile sauce that pairs perfectly with grilled meats, seafood, roasted vegetables, or as a dip for bread. Naturally vegan, gluten-free, and dairy-free, this smoky, tangy, and slightly spicy sauce is a must-try for lovers of Mediterranean flavors.
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
1. Combine Ingredients
In a blender or food processor, combine the roasted red peppers, almonds, sun-dried tomatoes, garlic, vinegar, smoked paprika, sea salt, and cayenne pepper.
2. Blend
Blend on low speed, increasing as needed, until mostly combined.
3. Incorporate Olive Oil
With the blender running, gradually drizzle in the extra-virgin olive oil. Blend until smooth or slightly chunky, depending on preference.
4. Adjust Seasoning
Taste and adjust seasoning with more salt if needed.
5. Serve
Transfer to a dish and serve immediately, or store in a sealed jar in the refrigerator for up to 7–10 days.
Notes
- For a nut-free version, use sunflower seeds instead of almonds.
- For extra smokiness, add a roasted tomato or an extra teaspoon of smoked paprika.
- To make it spicier, increase the cayenne or add red pepper flakes.
- For a creamier texture, blend in a tablespoon of tahini or a few toasted pine nuts.
- To keep it oil-free, substitute olive oil with vegetable broth.
- Prep Time: 5 minutes
- Cook Time: None
- Category: Sauce
- Method: Blending
- Cuisine: Spanish, Mediterranean
