This simple Spanish red pepper sauce is divine. You must try it if you’ve never had it before. It goes really well with white fish or seafood. It would also be a great dip to go with tortilla chips, crackers and mild cheese like ricotta or goat cheese. It could also take the place of pesto in pasta or in a chicken sandwich. It’s a very versatile roasted red pepper sauce. It’s so tasty.
To make it, you just put all of the ingredients in a small food processor or blender and blend it all up. It’s a great make-ahead dish. You could make it in the morning or even the day before.
We had the Romesco sauce last night with halibut. It was divine. We had sauce left over, so we found other things to eat with it. It was so good.
Roasted red pepper sauce made with toasted almonds and garlic.
- 1/2 cup slivered almonds, lightly toasted
- 2 roasted red peppers, from a jar
- 2 cloves of garlic, grated
- 2 tbsp tomato paste
- 1/4 cup extra virgin olive oil
- 1/4 cup Italian parsley or cilantro
- 2 tbsp red wine vinegar
- 1 tsp smoked paprika
- 1/2 tsp sea salt or Maldon salt
- 1/4 tsp cayenne pepper
- 1/4 tsp chili flakes or aleppo pepper
Lightly toast the slivered almonds on the stove top in a non-stick pan. Set aside.
Add all of the other ingredients to the food processor. Then add the toasted almonds.
Blend until smooth and serve.
- If the sauce is a little too thick, you can add a tbsp or two of water to loosen it.