Ingredients
Romesco Sauce Ingredients
- 1 (14-ounce) can fire-roasted tomatoes, drained
- 1 (12-ounce) jar roasted red peppers, drained
- ¾ cup blanched almonds
- ¼ cup pine nuts
- ¼ cup fresh flat-leaf parsley leaves
- ¼ cup extra-virgin olive oil
- 3 garlic cloves, smashed
- 2 tablespoons sherry vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon fine sea salt
Instructions
- Prepare Ingredients: Drain the fire-roasted tomatoes and roasted red peppers thoroughly to avoid excess liquid in the sauce. Smash the garlic cloves to release their flavor.
- Combine in Blender: Add the drained tomatoes, roasted red peppers, blanched almonds, pine nuts, parsley leaves, extra-virgin olive oil, smashed garlic, sherry vinegar, smoked paprika, and fine sea salt to a blender or food processor.
- Blend to Desired Consistency: Blend the ingredients together for about one minute until the sauce reaches your preferred texture. It can be smooth or slightly chunky depending on your taste.
- Store Properly: Transfer the sauce to an airtight container and refrigerate. It will keep fresh for up to 2 weeks, allowing flavors to meld and deepen.
Notes
- If pine nuts are not available, substitute with hazelnuts or additional almonds for a similar nutty flavor.
- This sauce pairs wonderfully with grilled vegetables, seafood, chicken, or as a dip for crusty bread.
- Adjust the smoked paprika and salt to taste if a stronger smoky or saltier profile is desired.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Spanish
- Diet: Gluten Free
