Romesco Sauce - Super easy 10-minute recipe
Our super easy-to-make romesco sauce recipe combines the delicious flavors of toasted almonds with roasted peppers, fresh tomato, and spices. This recipe can be easily whipped up in 10-minutes and can be used with everything from roast veggies, meat dishes, pasta dishes, to seafood and fish dishes.
Equipment
- 1 12-inch (30cm) frying pan For toasting the almonds
- 1 Blender or food procecssor
- 2 Clean jars (approx 300ml/10fl. oz. each).
Ingredients
- 200 g/7oz. blanched almonds
- 200 g/7oz. roasted red peppers from a jar drained
- 3 tomatoes grated, and skin removed
- 4 garlic cloves.
- 1 tbsp sherry vinegar plus extra to season (optional).
- 1 tsp smoked paprika
- 50 ml /1.7 fl oz. olive oil
- ½ a teaspoon of cayenne pepper or chili flakes optional if you want spicy.
Instructions
- In a dry pan, lightly toast the blanched almonds on medium-high for 5 minutes. Stir well to stop them from burning. Allow almonds to cool before moving on to the next step.200 g/7oz. blanched almonds
- Add the roasted red peppers, grated tomato, garlic, vinegar, and smoked paprika, into a blender or food processor along with the toasted almonds.200 g/7oz. roasted red peppers from a jar, 3 tomatoes, 1 tbsp sherry vinegar, 1 tsp smoked paprika, 4 garlic cloves.
- Buzz for 3-4 minutes or until smooth.
- Slowly drizzle in the olive oil to achieve the desired consistency. A good texture should slowly drip from a spoon.50 ml /1.7 fl oz. olive oil
- Season with some salt and pepper to taste. Add some spice with some crushed chili or cayenne pepper as required.½ a teaspoon of cayenne pepper or chili flakes
- Carefully pour into jars and seal. Store in the fridge for up to 3-4 days.