Spanish Romesco Sauce

Great addition to Seafood, Steak or Pork.

Servings: 8 servings

Author:

Prep Time:
30 minutes

Dinner Main Sauce Tapas

Spanish Catalonia

sauce Spanish Romesco

🧂 Ingredients

1 If using fresh bell peppers, roast to develop char on the skin.Place in a bowl
and cover with plastic wrap to allow them to steam.
2 Remove skin and seeds after 15 minutes. Reserve peppers.
3 In a 350° oven, roast the almonds for 10 minutes.

Remove from the oven and allow to cool.
4 Toast the slice of sourdough bread in a toaster.
5 In a food processor, add the almonds and garlic.

Pulse to breakdown but not mince.
6 Add the roasted bell peppers and canned tomatoes.

Pulse to breakdown the peppers and tomatoes into ¼-½" pieces.
7 Add the vinegar (sherry or red wine), Extra Virgin Olive Oil, Spanish Paprika
and Kosher Salt.

Turn on the food processor and let run for about 5-10 seonds.
8 Break apart the toasted bread into pieces and add to the food processor.

Let run to break down the toast.
9 The finished sauce should be thick with bits of almond, garlic and even small
pieces of toast chopped fine.

Leaving the sauce with small pieces gives it a texture reminiscent of making in
a mortar and pestle.

Hold at room temperature until ready to use. Refrigerate if using more than 1
hour from now.

Enjoy!