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Romesco Sauce


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  • Author: a Couple Cooks
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 8 appetizer servings 1x

Description

Looking for a dip to spice up your entertaining? Romesco sauce is a bright red sauce made of almonds, red peppers and tomatoes: perfect for dipping!


Scale

Ingredients

For the Romesco sauce

  • 1 ½ cups sliced almonds
  • 2 cloves garlic
  • 15-ounce can fire-roasted Muir Glen diced tomatoes
  • 2 large jarred roasted red peppers
  • 1/2 tablespoon smoked paprika
  • 2 tablespoons sherry vinegar (or red wine vinegar)
  • 1 tablespoon olive oil
  • 1/2 teaspoons kosher salt

For the vegetables (optional)

  • ½ pound purple potatoes
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 zucchini
  • Olive oil
  • Paprika
  • Kosher salt

Instructions

  1. Make the Romesco sauce: In a dry skillet, toast the almonds over moderately low heat, stirring constantly, until golden brown and fragrant, about 5 minutes. Peel and smash the garlic.  In a blender or food processor, process all ingredients until smooth. Taste and add additional seasonings if desired. (If made in advance, store refrigerated and bring to room temperature before serving.)
  2. Prepare the vegetables: Slice the bell peppers and zucchini (these will be served raw).
  3. Grill the potatoes (optional): Thinly slice the potatoes. Lightly coat the potatoes in olive oil and sprinkle with paprika and kosher salt. Cook over medium heat on a grill pan or grill for about 12 minutes until tender and lightly charred, turning halfway through.
  4. Place all vegetables on a platter, and serve with Romesco sauce.

  • Category: Appetizer
  • Method: Blended
  • Cuisine: Spanish

Keywords: Romesco sauce, romesco sauce dip, Entertaining dip, Spanish recipes,