Spanish•quick
5-Minute Romesco Sauce
Made with roasted red peppers, fire-roasted tomatoes, nuts and a handful of seasonings, this Easy Romesco Sauce adds a burst of flavor to any dish. The perfect addition to chicken, fish or grilled veggies, and great for dipping too.
- Prep time
- 5 min
- Cook time
- 4 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 oz jarred roasted red peppers, (drained)
- 14 oz canned fire-roasted tomatoes, (well drained)
- 3/4 cup raw blanched almonds, (toasted)
- 1/4 cup raw blanched hazelnuts, toasted, (optional, you can use 1 cup almonds instead)
- 1/4 cup chopped flat leaf parsley
- 1/4 cup extra virgin olive oil
- 1 teaspoon kosher salt, (more to taste)
- 1 teaspoon smoked paprika
- 1/2 to 1 teaspoon red pepper flakes
- 1-2 garlic cloves (chopped)
- juice of half a lemon
- 1 teaspoon sherry vinegar or red wine vinegar
Instructions
- 1
Add all the ingredients in the bowl of a food processor fitted with a blade. Blend or pulse to your desired consistency.
- 2
Taste and adjust seasoning to your liking.