Spanish Romesco Sauce


Spanish Romesco Sauce

Okay, so I’m sort of old for this acronym, but OMG OMG OMG! Have you ever had Romesco sauce? I had it for the first time recently and nearly fell off my chair. Where has this sauce been my whole life? It’s a Spanish sauce, and sort of like pesto, but made with tomatoes, roasted red bell peppers, garlic, and nuts. You can serve it over practically anything, from shrimp to chicken to vegetables. I’ve been making it just to eat plain, like a dip with crackers. Or I put a dollop over baby potatoes. Or I just sneak a spoonful out of the refrigerator for a snack.

Trust me. This one is good.

Like so many regional dishes, Romesco has a gazillion varieties. We’ve linked to a few from other food bloggers at the bottom of the recipe. Our version incorporates smoked paprika, to give a slight smokiness to the flavor of the sauce. Smoked paprika, also known as pimenton, is becoming more and more available in supermarkets, but if you can’t find any, just use regular paprika.


Spanish Romesco Sauce Recipe

Ingredients

  • 1/4 cup olive oil
  • 1 1-inch thick slice of crusty bread, torn into pieces
  • 1/2 cup blanched almonds, chopped or slivered (can substitute hazelnuts, peeled)
  • 5-6 garlic cloves, chopped
  • 1 teaspoon salt
  • 1 15-ounce can of crushed tomatoes, or canned whole tomatoes (including the juice) that have been de-seeded, or 1 pound fresh tomatoes that have been par-boiled, skins removed, and de-seeded
  • 1 8-ounce jar of roasted red bell peppers, drained
  • 1 Tbsp smoked paprika (preferred) or sweet paprika
  • 2-3 Tbsp sherry vinegar or red wine vinegar


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