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Recipe Summary
prep: 20 mins
total: 35 mins
Yield: Makes 1 1/2 cups
Ingredients
Ingredient Checklist
2 red bell peppers
1 small clove garlic, smashed
1/2 cup blanched almonds, toasted
1 tablespoon sherry vinegar
1 tablespoon tomato paste
1 teaspoon pimenton (smoked paprika)
1/2 cup extra-virgin olive oil
Coarse salt
Gallery
Recipe Summary
prep: 20 mins
total: 35 mins
Yield: Makes 1 1/2 cups
Gallery
Recipe Summary
prep: 20 mins
total: 35 mins
Yield: Makes 1 1/2 cups
Recipe Summary
prep: 20 mins
total: 35 mins
Yield: Makes 1 1/2 cups
prep: 20 mins
total: 35 mins
prep:
20 mins
total:
35 mins
Yield: Makes 1 1/2 cups
Makes 1 1/2 cups
Ingredients
Ingredients
- 2 red bell peppers
- 1 small clove garlic, smashed
- 1/2 cup blanched almonds, toasted
- 1 tablespoon sherry vinegar
- 1 tablespoon tomato paste
- 1 teaspoon pimenton (smoked paprika)
- 1/2 cup extra-virgin olive oil
- Coarse salt
Directions
Char peppers over the flame of a gas stove, turning with tongs, until blackened and blistered. (Or char under broiler on a rimmed baking sheet, turning as needed.) Transfer to a bowl, cover with a plate, and let steam 15 minutes. Remove skins, using paper towels (and a paring knife for any stubborn spots); discard. Remove and discard stems, ribs, and seeds.
Transfer peppers to a food processor. Add garlic, almonds, vinegar, tomato paste, and pimenton. Pulse until combined. With machine running, slowly add oil, processing until combined. Season with salt.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Homemade Romesco Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Homemade Romesco Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
