Romesco Sauce
Ingredients
- 3/4 cup raw blanched or slivered almonds
- 1/4 cup raw blanched hazelnuts see Notes
- 12 oz jarred roasted red peppers well drained
- 14 oz canned fire-roasted tomatoes well drained
- 2 garlic cloves
- 1/4 cup chopped flat leaf parsley or a large handful of leaves
- 1/4 cup extra virgin olive oil
- 1 teaspoon Kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes or to taste
- 2 tablespoons freshly squeezed lemon juice ~ 1/2 lemon
- 1 teaspoon sherry vinegar see Notes
- Serve with fish chicken, meat and/or vegetables
Instructions
- Preheat the oven (see Notes) to 350°F. Spread the almonds and hazelnuts in an even layer on a baking sheet. Toast for 4 to 6 minutes, being careful not to burn them. Let the nuts cool for a few minutes.
- Add almonds, hazelnuts, roasted red peppers, fire-roasted tomatoes,garlic cloves, parsley, extra virgin olive oil, Kosher salt, smoked paprika, red pepper flakes, lemon juice and sherry vinegar to a food processor. Pulse for 1 to 2 minutes until the sauce is well blended.
- Taste and adjust seasoning – you may want to add more Kosher salt, lemon juice and/or sherry vinegar.
- Transfer to a container with a lid and store in the refrigerator for up to 5 days. Take out of the refrigerator about 30 minutes prior to serving.
Notes
* I prefer to use a toaster oven for toasting nuts.
* If you don’t have hazelnuts, you can use all almonds – increase the almonds from 3/4 cup to 1 cup.
* If you don’t have sherry vinegar, you can substitute red wine vinegar.
* This sauce also freezes well. Store for up to 6 months and defrost before using.
* If you don’t have hazelnuts, you can use all almonds – increase the almonds from 3/4 cup to 1 cup.
* If you don’t have sherry vinegar, you can substitute red wine vinegar.
* This sauce also freezes well. Store for up to 6 months and defrost before using.
