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Romesco Sauce

Allergy Alert: There are almonds in original Romesco Sauces. Sunflower or pumpkin seeds can be substituted if there is a nut allergy. If you prefer no nuts or seeds, cauliflower is a good option.
Son and Chef, Jobert roasts and skins the peppers. When we make Romesco, we use jarred roasted peppers and fire-roasted tomatoes.
Print Recipe
Course Side Dish
Cuisine Spanish

Ingredients
  

  • 12 oz (340 ml) jar roasted peppers, drained (or 2 large peppers roasted and skinned)
  • 14 oz (398 ml) can fire roasted tomatoes, well drained (162 gr, drained)
  • 2/3 cup (100 gr) almonds
  • ¼ cup parsley
  • ¼ cup olive oil
  • ½ tsp. Kosher salt
  • 1 tsp. smoked paprika
  • ¼ tsp. red pepper flakes ,more if desired
  • ¼ tsp. garlic ,minced
  • 2 TBSP fresh lemon juice
  • 1 tsp. sherry vinegar or red wine vinegar

Instructions
 

  • If roasting the peppers, see our Roasted Peppers recipe, otherwise drained jarred peppers and blot dry with paper towel.
  • Drain and blot dry fire-roasted tomatoes as best you can with paper towel.
  • Roughly chop almonds and parsley. If using sunflower or pumpkin seeds, roast them before hand, and if any of them are salted reduce or eliminate salt and adjust seasoning once blended.
  • Add all ingredients to a food processor and blend until smooth.
  • Adjust seasonings as you wish. Some like more red pepper flakes, add them as you wish. The flavours develop and we usually make Romesco the day before serving.
  • This recipe makes a lot, it will store well in the refrigerator for up to 5 days or can be frozen in small airtight mason jars.

Notes

This is a Spanish condiment, hence pair the wine with the dish you are serving it with.
Keyword Almonds, Fire Roasted Tomatoes, Lemon Juice, Paprika, Roasted Peppers, Sherry Vinegar