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Romesco Sauce

Name: Romesco Sauce
Prep time: 5 min
Total time: 5 min
Yield: 6
Cuisine: Spanish
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'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!

5 min total 5 min prep 6

Spanish AppetizerComponent

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