Description
A smoky, rich and flavorful Spanish romesco sauce made with roasted red peppers, almonds, garlic and spices. Perfect as a dip, spread, or sauce for vegetables, pasta, and grain bowls.
Ingredients
- 1 cup roasted red peppers (jarred or homemade)
- 1/2 cup raw almonds
- 1/4 cup olive oil
- 2 tablespoons tomato paste
- 1 tablespoon red wine vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili flakes (optional)
- 1 clove garlic
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- If using raw almonds, toast them in a dry skillet over medium heat for 3–5 minutes until fragrant. Let cool.
- Add roasted red peppers, toasted almonds, tomato paste, garlic, red wine vinegar, smoked paprika, chili flakes (if using), salt, and pepper to a food processor.
- Pulse a few times to break down the ingredients.
- With the processor running, slowly drizzle in the olive oil until the sauce becomes smooth and creamy.
- Taste and adjust seasoning as needed. Add more salt, vinegar, or paprika to taste.
- Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Notes
- For a smoother sauce, blend longer until fully creamy.
- Adjust spice level by increasing or omitting chili flakes.
- Walnuts or hazelnuts can be substituted for almonds.
- Great served with roasted vegetables, pasta, grain bowls, or as a dip.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Blended
- Cuisine: Spanish
Nutrition
- Serving Size: 2 tablespoons
- Calories: 140
- Sugar: 2g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
