Description
A flavorful Spanish sauce made from roasted vegetables and nuts, perfect for dipping or as a condiment.
Ingredients
Scale
- 2 red bell peppers (or sweet Italian peppers)
- 4 ripe plum tomatoes
- 1 head garlic (halved, paper outer skin removed)
- 1 onion (peeled and halved)
- ½ cup olive oil (divided)
- 1 to 3 mild dried chili peppers (ancho, pasilla, or nora work well)
- ½ cup Marcona almonds (or standard almonds)
- 1 ounce white bread (crust removed)
- 1 tablespoon fresh lemon juice
- 1½ teaspoons smoked paprika
- 1 teaspoon salt
Instructions
- Heat the oven to 400°.
- Arrange the peppers, tomatoes, garlic (cut-side up), and onion (cut-side down) on a parchment-lined baking sheet. Brush with 2 tablespoons of olive oil. Roast until the peppers blister and the tomatoes soften and slump, 25–30 minutes.
- While the vegetables roast, put the dried chiles in a heatproof bowl and cover with very hot water (just off the boil). Let them soak until softened, about 15 minutes. Drain the chiles, then remove the stems and scrape out the seeds.
- Add the softened chiles to a blender with 2–3 tablespoons of water and blend until completely smooth. For a smoother sauce, press the chile puree through a fine-mesh sieve set over a bowl, using the back of a spoon. Keep the smooth puree and discard the solids left in the sieve.
- Heat 1 tablespoon of olive oil in a small skillet over low to medium-low heat. Add the almonds and stir constantly until they smell toasted and turn slightly deeper in color, about 1 minute (watch closely, they can burn quickly). Transfer the almonds to a paper towel–lined plate; toast the bread in the same skillet until golden brown, about 30 seconds per side. Remove and set aside to cool.
- When the vegetables are cool enough to handle, peel the peppers and remove the stems, seeds, and white membranes. Separate the garlic head into cloves and squeeze the roasted garlic out of the skins and out the tough core from the tomatoes (and peel the tomatoes if you want a smoother sauce).
- Add the roasted vegetables to a blender or food processor with the chile puree, toasted almonds, toasted bread, lemon juice, smoked paprika, the remaining olive oil, and salt. Blend until thick and mostly smooth, scraping down the sides as needed.
- Taste the sauce and add more chile puree if you want extra warmth. Add a little at a time (start with 1 teaspoon), blending after each addition, until it tastes right to you. Transfer the romesco to a bowl or lidded container. Makes about 2 cups.
Notes
- This sauce pairs well with grilled meats, vegetables, or as a spread for sandwiches.
- For a spicy kick, add more chili puree.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sauce
- Method: Roasting, Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 3g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg