Romesco Sauce Recipe

Romesco Sauce Recipe Romesco sauce is a rich, nutty, and slightly smoky Spanish sauce typically served with seafood, grilled vegetables, or meats. It originates from Catalonia and uses minimal ingredients, making it a perfect addition to any simple dish. With its combination of roasted red peppers, almonds, and garlic, this sauce brings bold flavors with very little effort. Here’s a minimalistic version that captures the essence of the traditional sauce. Ingredients: 2 roasted red bell peppers (from a jar or freshly roasted) 1 large tomato (roasted or sun-dried) 1/4 cup blanched almonds or hazelnuts 1-2 cloves garlic 2 tablespoons red wine vinegar 1 teaspoon smoked paprika 1/4 cup olive oil Salt and pepper to taste Instructions: Roast the Vegetables (if using fresh): Preheat your oven to 400°F (200°C). Place the red peppers and tomato on a baking sheet and roast for 25-30 minutes, or until the skins are charred and the vegetables are soft. Remove, cool slightly, and peel off the skins. Tip: If using jarred roasted peppers, skip this step and proceed with blending.