Romesco Sauce
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 cups
- ½cup chopped blanched almonds
- 4tablespoons extra-virgin olive oil
- ½cup finely chopped onion
- 4cloves garlic, minced
- 2large sweet red peppers, seeded and chopped
- 1cup water
- 2tablespoons red wine vinegar
- 1ripe tomato, seeded and chopped
- Salt to taste
- Dried hot red pepper flakes to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
271 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 4 grams polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 5 grams protein; 544 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place heavy skillet over medium-high heat, add almonds and cook, stirring, until they are toasted. Remove them from the skillet. Place them in food processor, grind them fine and leave them in the food processor.
- Step 2
Add the oil to the skillet and when it is hot, add the onion. Saute until it is golden, then stir in the garlic. Add the peppers, water and vinegar, lower the heat and cook gently about 15 minutes, until the peppers are tender. Stir in the tomato and season the mixture with salt and hot red pepper. Remove from heat.
- Step 3
Add mixture to almonds in food processor and puree. Taste for seasoning; serve at room temperature.
Private Notes
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Cooking Notes
FG
I made this with hazelnuts because that was what I had in the pantry. Peppers were leftovers - brilliant way to use them. Goes with so many things - I served it with cauliflower rice, yum.
Susan
Made this with already prepared pimentos and it worked out fine.
Eduardo Hernandez
two anchovie fillets give profundity ¡¡¡ over roasted red snapper ¡ best meal ¡
Chickenfog
Made w/ toasted, unblanched almonds. And no water. If I would have used water it would have been waaaaay too wet. It's good. I added a dash of smoked paprika and that really did the trick.
John
Blanched my own almonds and toasted them whole, which didn't seem to hurt the end product at all. Also, didn't have any red wine vinegar, so used balsamic, which also worked fine and didn't alter the color much (I feared it would). Both were acceptable alterations.
Natasha
Didn't get the color I'm used to with a romesco. I used walnuts which were a good substitution but I think it would have been better with roasted red peppers instead of fresh. Still tasty though!
Susan
Made this with already prepared pimentos and it worked out fine.
FG
I made this with hazelnuts because that was what I had in the pantry. Peppers were leftovers - brilliant way to use them. Goes with so many things - I served it with cauliflower rice, yum.
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