Rockin Romesco Sauce
Transform your favorite dishes with this "Rockin Romesco Sauce," a smoky, nutty, and flavor-packed condiment that’s set to become your new kitchen staple. Made with roasted red bell peppers, tomato, toasted almonds, and hazelnuts, this Spanish-inspired sauce balances bold ingredients like smoked paprika, garlic, and a touch of red wine vinegar for a tangy kick. The addition of stale bread gives it a velvety texture, while optional cayenne pepper adds a hint of heat. Perfect as a dip, spread, or sauce for roasted vegetables, grilled meats, or seafood, this versatile recipe is quick to whip up in under an hour and stores beautifully for up to a week. Elevate your meals with this vibrant, homemade Romesco sauce that’s rich in both flavor and presentation!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 whole Red bell peppers
- 1 whole Tomato
- 3 whole Garlic cloves
- 0.25 cups Blanched almonds
- 0.25 cups Hazelnuts
- 1 slice Bread (stale, crust removed)
- 1 teaspoons Smoked paprika
- 1.5 tablespoons Red wine vinegar
- 0.5 cups Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Cayenne pepper (optional)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Place the red bell peppers and tomato on the prepared baking sheet. Roast in the oven for 20-25 minutes, turning occasionally, until the skins of the peppers are blistered and charred.
While the peppers and tomato are roasting, toast the blanched almonds and hazelnuts in a dry skillet over medium heat for 2-3 minutes. Stir frequently to prevent burning. Remove from heat and set aside.
Remove the roasted peppers and tomato from the oven. Place the peppers in a bowl and cover with a plate or plastic wrap for 10 minutes to allow the skins to loosen. Once cooled, peel off the charred skins and remove the seeds. Peel the tomato as well.
In a food processor, add the roasted peppers, roasted tomato, toasted almonds and hazelnuts, garlic cloves, and slice of stale bread. Pulse until the mixture is coarse.
Add the smoked paprika, red wine vinegar, olive oil, salt, and cayenne pepper (if using) to the food processor. Blend until the mixture is smooth and creamy.
Taste and adjust seasoning if needed. If the sauce is too thick, add a drizzle of olive oil or a splash of water until the desired consistency is reached.
Transfer the Romesco sauce to a bowl or jar and serve immediately, or refrigerate for up to one week.
Nutrition Facts
Calories |
1654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.2 g | 195% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2519 mg | 110% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 22.2 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1105 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
