Ingredients for Rockin Romesco Sauce
- 1 slice country bread
- 1/2 cup whole almonds
- Hazelnuts
- 2 cloves garlic, peeled
- 1/2 teaspoon cayenne pepper (optional)
- 1 (14 1/2 ounce) can whole peeled plum tomatoes, drained
- Italian Parsley
- 1 teaspoon smoked paprika
- 1 whole roasted red bell pepper (from a jar or homemade), drained
- 1/4 cup red wine vinegar
- 1/2 cup virgin olive oil
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
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How to Make Rockin Romesco Sauce
- Toast the almonds in a dry skillet over medium heat until fragrant and lightly browned. Let cool slightly.
- Combine the toasted almonds, roasted red peppers, tomatoes, garlic, and bread in a food processor.
- Process until a coarse paste forms.
- With the food processor running, slowly drizzle in the olive oil until well combined and emulsified.
- Stir in the red wine vinegar, smoked paprika, salt, and cayenne pepper (if using).
- Taste and adjust seasoning as needed. Add more salt, vinegar, or cayenne for desired flavor.
- Transfer the Romesco sauce to a bowl and serve immediately, or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
8g
Fat
13g
Carbs
3g
