Romesco Sauce
Flavorful Romesco Sauce! You'll find a million uses for this robust & flavorful Spanish condiment. Earthy, smoky and deep, it's made with simple ingredients you probably already have on hand. EASY, Vegan & Gluten-free ( See 5-minute version in Notes)
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 large bell pepper (or sub 1 cup roasted bell pepper)
- ½ an onion
- 2 garlic cloves, smashed
- ¼ cup olive oil, divided
- 3 tablespoons water
- ½ cup toasted almonds or hazelnuts
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili flakes
- ½-¾ teaspoon salt
- 1 tablespoon sherry wine vinegar (or red wine vinegar)
- ¼ cup chopped fresh Italian parsley
Instructions
- 1
Dice the red bell pepper and onion. Heat a skillet over medium heat and add 1 tablespoon olive oil, and saute onion and pepper until tender and fragrant, about 8 minutes. Add smashed garlic cloves and continue sauteing until onions and peppers start to caramelize.
- 2
Preheat oven to 425 F. Cut bell pepper in half, remove seeds and place open side down on a greased sheet pan. Add the onion, cutting ½ inch rings, add the garlic cloves whole, brush or spray with olive oil and roast 25-30 minutes, checking on garlic halfway through. Remove garlic when tender and golden. Continue roasting pepper and onion another 10 minutes, or until all are tender and slightly charred.
- 3
Place the pepper-onion mixture a food processor with all the remaining ingredients (except the parsley). Pulse until combined. You can keep this quite coarse, with more texture, or blend until very smooth and creamy.
- 4
Add the chopped parsley and pulse a few times. Taste, adjust salt and heat.
- 5
To serve, place in bowl and drizzle with olive oil. Sprinkle with parsley and crushed nuts if you like.