Romesco Sauce: The Smoky, Savory Star of Spanish Cuisine
Discover the bold, smoky flavor of romesco sauce—perfect for vegetables, seafood, grilled flatbread and more. Easy to make, endlessly versatile!
- Prep Time: 30
- Cook Time: 5
- Total Time: 35 minutes
- Yield: 3/4 cup 1x
Ingredients
Scale
- 1 ancho chile
- 1 red bell pepper, roasted, peeled, and roughly chopped
- 1 large Roma tomato, roasted and peeled
- 1 tablespoon, split or slivered almonds
- 1 tablespoon red wine vinegar (or Sherry vinegar)
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon cayenne
- kosher salt
Instructions
- In a small saucepan, cover the ancho chile with water and bring to a boil. Turn off the heat, cover, and let the chile steep for 20 minutes. Remove the chile, seed and de-stem it, and roughly chop it.
- Add the ancho chile, the roasted red bell pepper, roasted and peeled tomato, almonds red wine vinegar, olive oil, smoked paprika, and cayenne to a blender.
- Purée until smooth.
- Taste and adjust the seasoning with kosher salt.
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