Name: Romesco Sauce
Prep time: 5 min
Ingredients: 2 roasted red bell peppers* (skin and seeds removed); ¼ cup extra-virgin olive oil; ¼ cup water; ⅓ cup mix of almonds and peeled hazelnuts; 2 tablespoons tomato paste; 2 tablespoons sherry vinegar or red wine vinegar; ¼ cup cooked chickpeas** (drained and rinsed); 2 garlic cloves; 1 teaspoon smoked paprika; ½ teaspoon sea salt; Freshly ground black pepper

This Romesco sauce recipe isn&#x27;t traditional - I use tomato paste instead of roasted tomatoes and chickpeas instead of bread - but it still captures the tangy, smoky flavor and creamy texture of the classic Spanish sauce. I love to serve it with crusty bread and grilled vegetables. Find more serving suggestions in the post above!

Romesco Sauce

red bell peppers* (skin and seeds removed)

olive oil

water

⅓ cup mix of almonds and peeled hazelnuts

tomato paste

sherry vinegar or red wine vinegar

chickpeas**

garlic

smoked paprika

sea salt

black pepper

In a blender, place the peppers, olive oil, water, nuts, tomato paste, vinegar, chickpeas, garlic, paprika, salt, and pinches of pepper. Blend until smooth.

Serve with crusty bread or grilled vegetables. For more serving suggestions, see the blog post above.

Romesco Sauce

Prep Time: 5 minutes

Servings: 7

Cost: $5.60 /serving

Author : Jeanine Donofrio

Ingredients

Instructions

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