Romesco Sauce

August 30, 2016

About this recipe

Makes about 1½ cups | There are many variations on this creamy, smoky Catalan sauce – using hazelnuts instead of almonds, adding dried ancho chiles, to name a few – and as many uses: Toss with vegetables, spread on a sandwich, serve with eggs.


If you’re using a grill, toast the baguette slices until slightly charred. Roast tomatoes and pepper until charred, turning often, and place in bowl. Cover with plastic wrap. When vegetables are cool enough to handle, peel. If you’re using a broiler, toast bread until slightly charred. Set peppers and tomato on a baking sheet and broil until charred. Place in a bowl and cover with plastic wrap, then peel when cool enough to handle.

Place bread, tomatoes, pepper, almonds, garlic, vinegar, olive oil, parsley, salt and pepper, smoked paprika and optional cayenne pepper in food processor. Puree until smooth. Taste and adjust seasonings.

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  • 2 baguette slices
  • 2 plum tomatoes
  • 1 red pepper
  • ½ cup blanched almonds, toasted in 350-degree oven until lightly colored
  • 3 cloves garlic, peeled
  • ½ tablespoon sherry vinegar
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons fresh parsley
  • Salt and pepper
  • ½ teaspoon smoked paprika
  • Cayenne pepper to taste (optional)
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