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Spicy Romesco Dipping Sauce
Credit:
David Malosh
Recipe Summary
prep: 15 mins
total: 25 mins
Yield: Makes 1 cup
Ingredients
Ingredient Checklist
1 red bell pepper
1 clove garlic, smashed and peeled
1/3 cup sliced or slivered almonds
1/4 cup crushed tomatoes or tomato sauce (from 1 small can)
1 tablespoon white or dark balsamic vinegar
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground pepper
1/3 cup extra-virgin olive oil
Cook's Notes
To skip the step of roasting and peeling a fresh bell pepper, use one store-bought roasted red or two store-bought roasted piquillo peppers instead.
Gallery
Spicy Romesco Dipping Sauce
Credit:
David Malosh
Recipe Summary
prep: 15 mins
total: 25 mins
Yield: Makes 1 cup
Gallery
Spicy Romesco Dipping Sauce
Credit:
David Malosh
Spicy Romesco Dipping Sauce
Credit:
David Malosh
Spicy Romesco Dipping Sauce
Recipe Summary
prep: 15 mins
total: 25 mins
Yield: Makes 1 cup
Recipe Summary
prep: 15 mins
total: 25 mins
Yield: Makes 1 cup
prep: 15 mins
total: 25 mins
prep:
15 mins
total:
25 mins
Yield: Makes 1 cup
Makes 1 cup
Ingredients
Ingredients
- 1 red bell pepper
- 1 clove garlic, smashed and peeled
- 1/3 cup sliced or slivered almonds
- 1/4 cup crushed tomatoes or tomato sauce (from 1 small can)
- 1 tablespoon white or dark balsamic vinegar
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly ground pepper
- 1/3 cup extra-virgin olive oil
Directions
Roast bell pepper directly over a gas flame, or on a rimmed baking sheet directly under the broiler, turning several times, until blackened all over, about 10 minutes. Transfer to a bowl or resealable plastic bag; cover or seal and let stand 10 minutes. Remove stem and seeds, then peel and discard blackened skin (a paper towel makes quick work of this). Tear pepper into pieces.
Pulse garlic and almonds in a food processor until finely chopped. Add roasted pepper, tomatoes, vinegar, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Purée until smooth. With motor running, slowly add oil through feed tube until combined, a few seconds. Serve, or refrigerate in an airtight container up to 5 days.
Cook's Notes
To skip the step of roasting and peeling a fresh bell pepper, use one store-bought roasted red or two store-bought roasted piquillo peppers instead.
Cook’s Notes
To skip the step of roasting and peeling a fresh bell pepper, use one store-bought roasted red or two store-bought roasted piquillo peppers instead.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Spicy Romesco Dipping Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Spicy Romesco Dipping Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
