Easy Romesco Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
10 (2-Tablespoon servings)
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Calories
49 kcal
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Course
Condiments
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Cuisine
Vegan
Easy Romesco Sauce
Description
Easy Romesco Sauce features whole red bell peppers roasted at high heat until their skins blacken and blister, then steamed to loosen the skins for easy removal. Toasted almonds provide a toasted nutty base, enriched with olive oil, lemon juice, garlic, and seasoned with salt and red chili flakes for balanced heat and brightness. Blending the ingredients creates a smooth, slightly rich sauce that carries a subtle smoky sweetness from the roasted peppers. The sauce's texture can be adapted by blending more or less, depending on preference. Its flavor profile complements a range of dishes, especially grilled proteins and roasted vegetables, enhancing them with its smoky, tangy, and slightly spicy notes. This sauce can be stored and used as a flavorful condiment or dip, adding complexity without overwhelming other flavors.
Ingredients
- 2 medium red bell pepper left whole
- 4 Tbsp almonds if avoiding almonds, try another nut or seed, slivered or flaked
- 2 Tbsp olive oil (if avoiding oil, sub water)
- 2 Tbsp lemon juice
- 2 cloves garlic roughly chopped
- 1/4 heaping tsp salt plus more to taste, sea salt
- 1/4 tsp red chili flake (reduce or omit for less heat, but it does help balance the sweetness)
Instructions
- Heat an oven to 500 degrees F (260 C) and line a baking sheet with foil (avoid parchment paper, which will burn and disintegrate at higher temps). Roast for about 20 minutes, or until nearly blackened on all sides. (Alternatively, roast your pepper over an open flame on a grill or gas stovetop until tender and charred on all sides — about 5 minutes). Then wrap in foil to steam for a few minutes (this will help the skin come off more easily).
- In the meantime, toast almonds over medium-low heat in a dry skillet, stirring frequently, being careful not to burn. Toast until light golden brown — about 3-5 minutes. Set aside.
- Unwrap bell peppers and carefully remove charred skin, stems, and seeds (be careful as they’ll still be hot). Then add to a small food processor or blender along with toasted almonds, olive oil, lemon juice, garlic, salt, and chili flake.
- Either blend until creamy and smooth, or pulse / blend for a few seconds for a chunkier texture. We like a texture that's somewhere in between: mostly creamy with a few bits of almonds and garlic intact.
- Add more olive oil or water to make it creamier. Taste and adjust flavor as needed, adding more lemon for acidity, garlic for zing, salt to taste, or chili flake for heat. We added a bit more of each.
- Use immediately, or store in the refrigerator up to 5-7 days. Freezer safe up to 1 month, but best when fresh. Delicious on things like poached eggs or hummus over avocado toast, vegan scrambles, roasted vegetables, pasta, and more.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10(2-Tablespoon servings)
Amount Per Serving
Calories 49 kcal
% Daily Value*
| Serving | 12-Tbsp servings | |
| Calories | 49 | 2% |
| Carbohydrates | 1.8g | 1% |
| Protein | 0.9g | 2% |
| Fat | 4.3g | 7% |
| Saturated Fat | 0.5g | 3% |
| Sodium | 59mg | 2% |
| Potassium | 54mg | 1% |
| Fiber | 0.6g | 2% |
| Sugar | 0.7g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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