Photo Credit
Sam Jones/Quinn Brein
Romesco Sauce is typically made from roasted red peppers, garlic, and almonds. This classic sauce from the Catalonia area of Spain is often served with grilled fish or grilled poultry but can also be used to marinade, top pasta, or be served as a dip.
Ingredients
1 tablespoon plus 1/2 cup extra-virgin olive oil
2 cloves garlic, crushed
1 jar (10-ounces) piquillo or other roasted red peppers, drained
2/3 cup Marcona almonds
2 tablespoons red wine vinegar
1/4 teaspoon hot pepper flakes, preferably pepperoncino
1/4 teaspoon smoked paprika, preferably pimenton de la Vera
salt and pepper, to taste
Instructions
Pour 1 tablespoon olive oil into saute pan and place over medium heat. Add garlic and cook until garlic is golden in color.
In a food processor, puree garlic, roasted peppers, almonds, vinegar, pepper flakes and paprika. Slowly drizzle in remaining olive oil until a nice emulsion is formed. Season with salt and pepper.
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