Romesco Sauce
Romesco is a simple, Spanish sauce featuring roasted peppers and almonds that goes with just about anything. Serve cold as a dip, room temperature as an accompaniment to grilled fish, chicken, steak or vegetables, or warmed up and stirred in with cooked beans.
Ingredients
- 1/2 cup blanched almonds
- 1/4 cup pine nuts
- 1 large bell pepper (red or orange) (may substitute with 1 cup jarred, roasted pepper, drained)
- 1.5 lbs fresh tomatoes
- 1/2 cup extra virgin olive oil
- 3 tbs sherry vinegar (substitute with rice wine vinegar or apple cider vinegar)
- 1 cup crusty white bread, torn into large pieces (optional, if making as a dip)
Instructions
- Char the bell pepper under a broiler or on a grill. Once blackened all the way around, transfer it to a bowl and cover until it cools to room temperature. With your hands, gently peel away the charred skin. Remove stem and seeds.
- Combine all ingredients in a blender and blend until smooth.
- Season with salt and pepper.
- Serve with any protein, grilled bread, as a dip for crudité, or with any variety of cooked beans.
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