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Romesco Sauce: A Smoky Spanish Sauce to Spoon Over Dinner or Serve as a Dip
Roasted peppers, toasted almonds and hazelnuts, and a splash of sherry vinegar give this romesco its rich flavor and tangy finish. Blend it smooth for spooning over fish or leave a little texture for scooping with bread.
Rezept
Zubereitungszeit ca. 5 MinutenVorbereitung ca. 5 Minuten
Zutaten:
- 12 ounces jarred roasted red peppers, (drained)
- 14 ounces canned fire-roasted tomatoes, (well drained)
- 3/4 cup raw blanched almonds, (toasted)
- 1/4 cup raw blanched hazelnuts, toasted, (optional, you can use 1 cup almonds instead)
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup extra virgin olive oil
- 1 teaspoon kosher salt, (plus more to taste)
- 1 teaspoon smoked paprika
- 1/2 to 1 teaspoon red pepper flakes
- 1-2 garlic cloves, (chopped)
- Juice of half a lemon
- 1 teaspoon sherry vinegar or red wine vinegar
Arbeitsschritte:
- Combine the ingredients. Add the drained roasted red peppers and fire-roasted tomatoes to the bowl of a large food processor fitted with a blade. Add the nuts, parsley, olive oil, salt, smoked paprika, red pepper flakes, garlic, lemon juice, and vinegar.
- Blend. Pulse or blend to your desired consistency. Leave some texture for a dip, or blend longer for a smoother sauce.
- Finish and serve. Taste and adjust the seasoning to your liking. Serve with fish, chicken, meat, or vegetables, or offer as a dip with bread.
