Romesco Sauce
User Reviews
5
Romesco Sauce
Description
This Romesco Sauce features roasted red bell peppers peeled of skins and seeds, combined with nuts—equal parts almonds and peeled hazelnuts—that provide a rich, textured base when blended. Tomato paste adds concentrated umami, while sherry vinegar introduces acidity. Garlic and smoked paprika deliver savory and smoky notes, complemented by salt and freshly ground black pepper. The inclusion of chickpeas gives the sauce a creamy consistency without dairy.
The ingredients are pureed in a blender with olive oil and water to the desired smoothness. The result is a sauce with balanced smoky and tangy flavors and a thick texture that coats well.
Romesco is traditionally served with grilled vegetables, seafood, or spread on crusty bread. Its bright but mellow flavor enhances many dishes, working as a dip, sauce, or condiment.
For a traditional take, torn crusty bread can replace chickpeas, adding slight rustic texture to the sauce.
Ingredients
- 2 red bell peppers skin and seeds removed, roasted
- ¼ cup extra-virgin olive oil
- ¼ cup water
- ⅓ cup almonds mixed, hazelnuts peeled
- ⅓ cup hazelnuts mixed, hazelnuts peeled
- 2 tablespoons tomato paste
- 2 tablespoons sherry vinegar or red wine vinegar
- ¼ cup chickpeas drained and rinsed, cooked
- 2 garlic cloves
- 1 teaspoon smoked paprika
- ½ teaspoon salt sea salt
- black pepper freshly ground
Instructions
- In a blender, place the peppers, olive oil, water, nuts, tomato paste, vinegar, chickpeas, garlic, paprika, salt, and pinches of pepper. Blend until smooth.
- Serve with crusty bread or grilled vegetables. For more serving suggestions, see the blog post above.
Notes
- You can use roasted red peppers prepared at home or substitute jarred roasted red peppers.
- For a more traditional texture, replace chickpeas with a torn slice of crusty bread about 1-inch thick.
User Reviews
Overall Rating
5
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