Romesco sauce
This sweet and smoky Spanish sauce is amazing on its own as a dip or spread, or served with seafood, poultry or roasted vegetables.
Servings: 8
Calories: 129kcal
Ingredients
- 2 red bell peppers large (or 3 medium, or one 16 oz jar of roasted peppers)
- 2 tbsp tomato paste
- 3 cloves garlic
- 1/2 cup slivered almonds
- 1/2 cup whole wheat panko breadcrumbs
- 2 tbsp Sherry vinegar
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper (or more to taste)
- 1/4 cup olive oil extra virgin
Instructions
- Roast bell peppers on a parchment lined baking sheet for 40 minutes at 400F, turning them every 10 minutes so they get evenly roasted. Transfer to a bowl, cover with plastic wrap. Let stand until cool enough to handle, then peel and core.
- Place red peppers, tomato paste, garlic, almonds, breadcrumbs, vinegar, paprika, cayenne, salt, pepper in a food processor. Pulse until smooth, stopping to scrape sides as needed.
- Add olive oil slowly with motor running and process until combined.
- Taste and adjust seasoning if needed.
- Transfer sauce to bowl and set aside for serving. (Sauce can be refrigerated for a few days or frozen.)
Nutrition
Calories: 129kcal | Total Carbohydrate: 7g | Protein: 3g | Total Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 206mg | Potassium: 173mg | Dietary Fiber: 2g | Total Sugars: 2g | Vitamin A: 1168IU | Vitamin C: 39mg | Calcium: 32mg | Iron: 1mg | Includes Added Sugar: 0g