Spanish Romesco Sauce Recipe
Romesco sauce is a favorite in our household and is so great on everything from grilled chicken to grilled or steamed veggies.
Prep Time: 10 minutes
Makes: 12 oz
Ingredients
- 12 oz jar roasted red peppers drained
- 2/3 cup raw slivered almonds
- 1/2 shallot thinly sliced
- 2 cloves garlic peeled and thinly sliced
- 1/2 teaspoon smoked paprika
- 2 teaspoons Calabrian chili paste
- 2 tablespoons sherry vinegar
- 1 teaspoon honey
- 1/2 cup extra virgin olive oil
- Kosher salt to taste
- Freshly ground pepper to taste
Instructions
- Preheat an oven to 375 degrees F. Spread your almonds out on a small baking sheet and bake for 5-7 minutes, until lightly golden brown. Cool to room temperature.
- In the carafe of a high-powered blender, combine all the ingredients except for the olive oil. Blend on low and slowly increase the speed until the mixture is starting to smooth out.
- With the blender running, slowly stream in the olive oil until well-emulsified and thick. Season to taste with salt and pepper.
- Store in an airtight container in the fridge for up to 10 days.
Nutrition
Serving: 1ozCalories: 98kcalCarbohydrates: 4.9gProtein: 1.4gFat: 8.7gFiber: 1.1gSugar: 2.9g
