Go Back
Amberly Vahn

Vibrant Romesco Sauce for Holiday Feasts

This vibrant Romesco sauce, made with roasted red peppers, almonds, and smoky paprika, is an easy and flavorful dish perfect for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Sauce
Cuisine: Spanish
Calories: 90
Ingredients Method Notes

Ingredients
  

Group: Ingredients
  • 2 medium-sized red bell peppers
  • ½ cup blanched almonds
  • 2 medium-sized garlic cloves, peeled
  • ½ teaspoon smoked paprika
  • 1-2 tablespoons red wine vinegar
  • ½ teaspoon salt (or to taste)
  • Freshly cracked black pepper, to taste
  • ½ cup extra virgin olive oil

Method
 

  1. Preheat your oven to 425°F (220°C). Place the red bell peppers on a baking sheet lined with parchment paper. Roast them for about 25-30 minutes, turning occasionally until the skin is blistered and charred.
  2. Once done, let them cool in a bowl covered with plastic wrap to steam, which will make peeling easier.
  3. Peel off the charred skin, remove the seeds, and chop them roughly. In a food processor, combine these roasted peppers, blanched almonds, garlic, smoked paprika, red wine vinegar, salt, and a few grinds of black pepper. Pulse them together until chunky.
  4. With the motor running, drizzle in the olive oil slowly. Continue to blend until the sauce reaches your desired consistency. Taste and adjust seasoning as needed.

Notes

The balance of acidity and richness is key to a perfect Romesco sauce. Letting the sauce sit for a bit allows the flavors to meld beautifully.