Description
A flavorful and creamy romesco sauce recipe made with roasted red peppers, almonds, sun-dried tomatoes, and a blend of spices. Perfect for adding a burst of Mediterranean flavor to your dishes.
Ingredients
Units
Scale
Roasted Red Peppers:
- One 16–ounce jar, drained
Almonds:
- 1/2 cup raw or roasted (unsalted)
Sun-Dried Tomatoes:
- 1/4 cup oil-packed, rinsed and drained
Garlic:
- 2 medium-to-large cloves, peeled and quartered
Vinegar:
- 1 tablespoon sherry or red wine
Smoked Paprika:
- 1 teaspoon
Sea Salt:
- 1/2 teaspoon, to taste
Cayenne Pepper:
- 1/4 teaspoon
Olive Oil:
- 1/2 cup extra-virgin
Instructions
- Blend Ingredients: In a blender or food processor, combine all ingredients except olive oil. Blend gradually, increasing speed until smooth.
- Add Olive Oil: Slowly drizzle in olive oil while blending until reaching desired consistency.
- Adjust Seasoning: Taste and add more salt if needed. Serve immediately or refrigerate for 7-10 days.
Notes
- For a nut-free option, omit almonds or substitute with pine nuts.
- Omit sun-dried tomatoes for a tomato-free version.
- Blender recommended for best results.
