Romesco is a Spanish sauce that was originally served with fish. It was also originally made with a mortar and pestle. So let’s mess up tradition by serving it with, oh, nearly anything, and blending the ingredients in a blender. If you don’t have the patience to peel red peppers, buy some jarred peppers (drain them) or find them at the supermarket salad bar.
Ingredients
- 2 cups roasted, peeled red peppers
- ½ cup raw or roasted almonds
- 1 medium tomato, cored and cut in quarters
- 2 large cloves garlic, peeled and quartered
- 1 tablespoon red wine vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- ¼ teaspoon cayenne pepper
- ¼ cup olive oil
Instructions
Combine all the ingredients in a blender and blend until smooth. Makes about 3½ cups. Freezes well.
Great as a spread on sandwiches. Try it on grilled corn on the cob (pull back the husk and silk before grilling, then paint on the sauce). It’s also good with roast or pan-fried potatoes, roast chicken, grilled vegetables and as a dip. Use it instead of tomato sauce to cover meatballs, or as a sauce for grilled meats like flank steak or pork chops.
