This romesco sauce is super easy to make and utilizes common ingredients in your pantry. This sauce is perfect with flatbreads, fish, and chicken. Romesco sauce is great on turkey sandwiches or even on grilled vegetables and steaks.
- 2 red bell peppers
- 3/4 cup slivered almonds, toasted
- 1 garlic clove, minced
- 1/4 cup tomato puree
- 2 tbsp parsley
- 1 tbsp apple cider vinegar
- 1 tbsp white wine vinegar
- 1 tsp smoke paprika
- 1 tsp cayenne pepper
- 1 tsp red pepper flakes
- 1/2-3/4 cup extra-virgin olive oil
- salt and pepper to taste
-
Pre-heat oven to 400 degrees Fahrenheit. Wash red bell peppers. Remove the stem, seeds, and veins. Drizzle with olive oil and roast in the oven for 30 minutes or until the skins start to blacken. You could also broil or grill the peppers instead.
-
While the bell peppers are roasting, mince the parsley and garlic clove. Toast the almond slivers in a pan over low heat or in a toaster oven.
-
Place the roasted peppers in a brown paper bag once removed from the oven for 5 minutes. Then peel off the skins of the peppers.
-
Rough chop the peppers, then place all of the ingredients except for the extra-virgin olive oil into a food processor. Pulse until all of the ingredients are finely chopped.
-
With the food processor still running, slowly add the olive oil and process until smooth.