5-Minute Romesco Sauce

• porciones: Serves – 10 servings
• tiempo activo: 5 min
• tiempo total: 5 min

Ingredientes

12 oz jarred roasted red peppers, drained

14 oz canned fire-roasted tomatoes, well drained

3/4 cup raw blanched almonds, toasted

1/4 cup raw blanched hazelnuts, toasted, optional, you can use 1 cup almonds instead

1/4 cup chopped flat leaf parsley

1/4 cup extra virgin olive oil

1 teaspoon kosher salt, more to taste

1 teaspoon smoked paprika

1/2 to 1 teaspoon red pepper flakes

1-2 garlic cloves chopped

juice of half a lemon

1 teaspoon sherry vinegar or red wine vinegar

about 1 quart

Instrucciones

Add all the ingredients in the bowl of a food processor fitted with a blade. Blend or pulse to your desired consistency.

Taste and adjust seasoning to your liking.

Notas

This recipe makes 2 or more cups of romesco sauce. Nutrition information is a best estimate for 3 tablespoons per serving.

Leftovers & Storage: store romesco sauce in the fridge in a tight-lid container for up to 5 days. You can also freeze it for up to 6 months. Be sure to use a good freezer-safe container.

To use fresh red peppers: you’ll need 2 peppers roasted, roasted in the oven at 425 degrees F, turning over a couple times, until charred and soft (I brush them with a bit of olive oil first). Put them in a bowl and cover until you are able to easily slide the skins off.

Use it with fish, chicken, meat, or vegetables. Read my post of more specific ideas!

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