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Romesco Sauce
Romesco is a Spanish staple that dresses up eggs, potatoes, grilled or roasted meat and seafood. We’ve even been known to scoop it up alone with warm tortillas for a snack. Romesco starts with roasted peppers and tomatoes and blends in toasted almonds and bread for added body and heft.
Featured Seedlings
Ingredients
- 1 sweet red bell pepper (or 2-3 cornito or lunchbox peppers), roasted, peeled and de-seeded
- 6-8 cherry tomatoes
- 1 slice sourdough bread, crust removed, cut into quarters
- 2 cloves garlic, peeled and smashed
- 2 Tbsp almonds, raw
- 1 c olive oil, divided
- 2 Tbsp sherry or red wine vinegar
- to taste salt
- pinch of smoked paprika (optional)
Instructions
Step 1
In a small skillet, heat 2 tablespoons olive oil over medium high heat. Add almonds, bread, and garlic and toast. Remove bread and garlic when golden brown and continue toasting until almonds smell nutty.
Step 2
Place peppers, tomatoes, bread, garlic, vinegar, salt, paprika, and almonds in blender and pulse briefly. With the machine running, slowly add the olive oil until sauce is spoonable and emulsified.
Step 3
Taste and add salt and/or vinegar as needed.
Step 4
Serve immediately or keep in a tightly sealed jar in refrigerator for up to one week.