Romesco Sauce Recipe

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor profile with health benefits.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar is often more accessible and has a milder taste.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne pepper adds heat without the cost of specialty paprika.

Cut the red bell peppers in half, remove the stem and seeds.

Rub coconut oil over the peppers.

Place peppers on an oven tray facing down and roast in a preheated oven at 200 degrees fan force for 30-35 minutes, turning halfway.

On another baking tray, add almonds and hazelnuts and roast for 5-6 minutes.

Fill a large saucepan with water and bring it to a boil.

Cut an X on the bottom of the tomatoes and place them in boiling water for 20-30 seconds to loosen the skin.

Transfer the tomatoes to ice water to cool, then peel off the skin and dice them.

Roughly chop the garlic and add to a bowl.

Slice the red chili, remove the seeds, and roughly chop it, adding it to the bowl with the diced tomatoes.

Add sweet paprika, coconut oil, and a pinch of salt to the bowl and combine.

Heat a large frying pan over high heat and add the tomato mixture, frying for 3-4 minutes until softened.

After roasting, place the peppers in a container to steam for 10 minutes to loosen the skin, then peel and roughly chop them.

Peel the hazelnuts and roughly chop them.

In a blender, add the chopped nuts, roasted peppers, tomato and chili mix, chopped garlic, and red wine vinegar.

Blend and drizzle in olive oil while blending, scraping down the sides as needed.

Add salt to taste and blend one last time to finish the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens