Spanish•gourmet
Romesco Sauce
Add a deliciously smoky, Spanish flair to all your meals with this Romesco sauce! It's super creamy, perfectly chunky, and extremely versatile.
- Prep time
- 5 min
- Cook time
- 4 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
6
- 1/2 cup raw hazelnuts
- 1/2 cup slivered almonds
- 1 (14.5-ounce) can diced fire roasted tomatoes (drained)
- 1 (12-ounce) jar roasted red peppers (drained)
- 3 garlic cloves (peeled)
- 2 tbsp red wine vinegar or sherry vinegar
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1/4 cup extra-virgin olive oil (or more for a thinner texture)
Instructions
- 1
In a small pan over medium heat, toast the hazelnuts for 5 to 8 minutes, stirring occasionally. Then transfer them to a plate to cool.
- 2
While the hazelnuts are cooling, toast the almonds for 3 to 4 minutes in the same pan, stirring frequently, until lightly golden and fragrant. Once the hazelnuts are cool to the touch, rub them together with your hands or a kitchen towel to remove their skins.
- 3
In a high-powered blender or food processor, add the nuts, tomatoes, red peppers, garlic, vinegar, paprika, salt, and oil, and blend until smooth.
- 4
Garnish with chopped nuts, fresh parsley, and serve.