Romesco Sauce
Naturally dairy free, this romesco sauce recipe yields a nutty red pepper sauce that's a little smoky and full of flavor. It was intended to be eaten with fish, but this simple Spanish sauce can be used as a dip or served alongside any of your favorite proteins or vegetables.
Servings: 8
Calories: 161kcal
Ingredients
- 1 12-ounce jar roasted red peppers drained
- 1 15-ounce can fire-roasted diced tomatoes drained
- 1 1/4 cup toasted sliced almonds
- 1 1/2 tablespoons champagne vinegar
- 2 cloves garlic peeled
- 1 teaspoon smoked paprika
- 1 1/2 teaspoons coarse salt
- 1/4 cup olive oil
Instructions
- Blend the ingredients. Making this sauce is almost too simple. Put the ingredients in the food processor or blender, and blend them until smooth.
- Serve or store. When sauce has reached your the consistency, transfer it to a mason jar or airtight container. Refrigerate until you're ready to serve.Sauce will keep for up to 1 week in the refrigerator, or 6 months if frozen.
Video
Nutrition
Calories: 161kcal | Carbohydrates: 4g | Protein: 4g | Fat: 15g | Trans Fat: 0.003g | Sodium: 500mg | Fiber: 2g | Sugar: 1g | Vitamin C: 2mg