Romesco -- the Most Delicious Spanish 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.

Preheat the broiler.

Cut off the flesh of two red bell peppers, discarding the seeds.

Place the peppers skin side up on a metal baking sheet lined with foil and broil until completely black, about 5-8 minutes.

Wrap the broiled peppers in foil and let them sit for a few minutes to loosen the skins.

Cut a couple of garlic cloves in half and peel them.

In a small pan, combine the garlic cloves, 1/3 cup of almonds, and 3 tablespoons of olive oil.

Cook over medium heat until the almonds are brown on one side, about 5 minutes.

Remove the pan from heat and let it cool slightly.

Peel the skins off the broiled peppers.

In a food processor, combine the peeled peppers, 4 large sundried tomato halves, a handful of parsley leaves, smoked paprika, ancho chili powder, the cooked almonds, garlic, and oil, and a pinch of salt.

Add pomegranate molasses and puree until smooth, scraping down the bowl as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens