How to Make Romesco Sauce

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.

Introduce the dish and its origins.

Prepare the ingredients: half a cup of olive oil, one roasted tomato, five cloves of roasted garlic, two to three pieces of fried bread, one dried chili, one roasted and peeled red bell pepper, half a cup of water, three tablespoons of red wine vinegar, a pinch of chili flakes, paprika, ten fried almonds, salt, and pepper.

Remove the stem and seeds from the dried chili, then place it in a small skillet.

Add half a cup of water to the skillet, covering the chili completely, and add two to three tablespoons of red wine vinegar.

Cover and simmer the chili for about five minutes or until soft.

In a food processor, add the fried bread, roasted tomato, and roasted garlic.

Tear the red bell pepper into pieces and add it to the processor.

Add half a teaspoon of paprika, ten fried almonds, and pulse until chunky.

Once the chili is soft, add it to the processor along with some of the cooking liquid.

Turn on the processor and slowly pour in the olive oil until a smooth puree forms.

Scrape down the sides of the processor as needed to ensure everything is blended well.

Taste the sauce and adjust seasoning with salt, pepper, and additional red wine vinegar for brightness.

Serve the sauce, noting its chunky quality with bits of almond and fried bread.

Suggest uses for the sauce, including as a dip or pasta sauce.

Store in the refrigerator for about a week, stirring if it separates.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens