Easy Spanish Romesco Sauce
Romesco sauce is possibly the most famous of all the Spanish sauces. A classic Catalonian sauce, its rich, smoky flavor brings a touch of Spanish magic to everything it touches. In this version you can roast your own red peppers or use them from a jar.
Ingredients
- 2 red pepper or 465 gram jar (16 ounces)
- 2 slices crusty bread cut into rough crouton sized pieces
- ½ cup almonds, toasted
- 4 cloves garlic minced
- ¼ cup tomato paste
- 2 teaspoons sherry vinegar *or red wine vinegar
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne
- 1 teaspoon thyme
- ½ teaspoon sea salt
- ¼ - ½ cup olive oil (60-120 ml) *plus a few tablespoons for sauteing the bread and almonds
Instructions
- Preheat the oven to 220 C (430F) if you are going to make your own roasted red peppers. Cut the peppers in half and place cut side down on a parchment lined baking sheet. Roast until charred and blistered, about 30-35 minutes. Remove from the oven and transfer to a bowl, cover with a tea towel and allow the peppers to sweat for 10 minutes . Now, peel off the charred skins. If you are using roasted red peppers from a jar, skip this step.
- Heat 2 tablespoon of olive oil in a heavy bottomed pan. Cut the bread into rough crouton sized pieces and toast over low heat for two minutes.
- Add the almonds and chopped garlic to the pan and continue sauteing until the almonds are fragrant. Remove from the heat and transfer to a blender. Pulse until a fine, sand like mixture is achieved.
- Now add the roasted red peppers, spices, vinegar, olive oil and salt and blend until a smooth consistency is reached. If you prefer a less chunky sauce, add more olive oil (or water) until you reach the consistency you prefer.
Nutrition
Calories: 118kcalCarbohydrates: 10gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 196mgPotassium: 164mgFiber: 2gSugar: 2gVitamin A: 829IUVitamin C: 27mgCalcium: 27mgIron: 1mg
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