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Frances’s Romesco Sauce
Credit:
Dana Gallagher
Recipe Summary
prep: 15 mins
total: 15 mins
Yield: Makes 2 1/2 cups
Ingredients
Ingredient Checklist
1 cup blanched almonds, toasted (about 6 ounces)
2 cloves garlic, peeled and coarsely chopped (2 teaspoons)
1 jar (12 ounces) roasted piquillo or red bell peppers, drained (1 cups)
1 teaspoon sweet smoked paprika
1/4 teaspoon hot paprika
2/3 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
Kosher salt and freshly ground pepper
Gallery
Frances’s Romesco Sauce
Credit:
Dana Gallagher
Recipe Summary
prep: 15 mins
total: 15 mins
Yield: Makes 2 1/2 cups
Gallery
Frances’s Romesco Sauce
Credit:
Dana Gallagher
Frances’s Romesco Sauce
Credit:
Dana Gallagher
Frances’s Romesco Sauce
Recipe Summary
prep: 15 mins
total: 15 mins
Yield: Makes 2 1/2 cups
Recipe Summary
prep: 15 mins
total: 15 mins
Yield: Makes 2 1/2 cups
prep: 15 mins
total: 15 mins
prep:
15 mins
total:
Yield: Makes 2 1/2 cups
Makes 2 1/2 cups
Ingredients
Ingredients
- 1 cup blanched almonds, toasted (about 6 ounces)
- 2 cloves garlic, peeled and coarsely chopped (2 teaspoons)
- 1 jar (12 ounces) roasted piquillo or red bell peppers, drained (1 cups)
- 1 teaspoon sweet smoked paprika
- 1/4 teaspoon hot paprika
- 2/3 cup extra-virgin olive oil
- 2 tablespoons red-wine vinegar
- Kosher salt and freshly ground pepper
Directions
Pulse almonds and garlic in a food processor until coarsely ground. Add piquillo peppers, both paprikas, oil, and vinegar; puree until smooth. Season with salt and pepper. Romesco can be stored in an airtight container in refrigerator up to 1 week.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Frances’s Romesco Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Frances’s Romesco Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
