Description
A rich and smoky Spanish sauce made with roasted red peppers, tomatoes, almonds, and garlic, perfect for elevating any dish.
Ingredients
Scale
- 2 Roasted Red Peppers
- 2 Tomatoes (fresh or canned)
- 1/2 cup Almonds (toasted)
- 2 cloves Garlic
- 1/4 cup Olive Oil (extra virgin)
- 2 tablespoons Red Wine Vinegar
- Fresh Herbs (parsley or basil)
- Salt and Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Cut the peppers and tomatoes in half, drizzle with olive oil, and roast for about 25 minutes until soft and slightly charred.
- In a dry skillet, toast the almonds over medium heat until golden brown.
- In a food processor, combine the roasted peppers, tomatoes, toasted nuts, garlic, olive oil, vinegar, salt, and pepper. Blend until smooth, adjusting seasoning as needed.
- Pour the sauce into an airtight container and store in the fridge for up to a week.
- Serve with grilled meats, roasted veggies, or as a dip.
Notes
For a nut-free version, skip the nuts or replace almonds with sunflower seeds. The texture can vary from smooth to chunky based on your preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: sauce, Romesco, Spanish, vegan, gluten-free, dip, roasted, red peppers