Red Pepper Romesco
A smoky, nutty, and tangy Spanish Red Pepper Romesco sauce made with roasted red peppers, almonds, garlic, and olive oil—perfect for meats, seafood, or veggies.
Equipment
- Blender or food processor
- Skillet (for toasting nuts and bread, optional)
- Knife & cutting board
- measuring cups/spoons
- Spatula
Ingredients
- 2 roasted red peppers jarred or homemade
- ½ cup almonds or hazelnuts, toasted
- 2 garlic cloves roasted or lightly sautéed
- 1 slice rustic bread toasted and torn
- 2 tbsp tomato paste or 1 small tomato, roasted
- 2 tbsp red wine vinegar or sherry vinegar
- ¼ cup olive oil
- ½ tsp smoked paprika
- Salt and black pepper to taste
- Red pepper flakes optional, for heat
Instructions
- Roast red peppers (if using fresh) until charred, peel skins, and remove seeds.
- Toast almonds and bread in a skillet for extra flavor.
- In a blender/food processor, add roasted peppers, almonds, bread, garlic, tomato paste, and vinegar.
- Blend until smooth, slowly streaming in olive oil for creaminess.
- Season with smoked paprika, salt, pepper, and red pepper flakes (if using).
- Adjust consistency with a splash of water or more olive oil.
- Serve with grilled meats, seafood, roasted vegetables, or bread.
Notes
Nutrition Facts (per 2 tbsp, approx.):
• Calories: 80
• Protein: 2g
• Carbohydrates: 4g
• Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 60mg
• Fiber: 1g
• Sugar: 1g