The Simplest Romesco Sauce
Makes ¾ cup
½ pound roasted red peppers
¼ cup blanched whole almonds
1 garlic clove
1 tablespoon sherry or red wine vinegar
¼ – ½ cup olive oil
½ teaspoon salt
1/4 teaspoon red pepper flakes
1. In a small food processor, pulse the peppers, nuts, and garlic until finely chopped. Add the vinegar and puree.
2. Stream in the olive oil and puree until smooth. Season with the salt and red pepper. Give it one more pulse. Serve or store in the fridge for up to two weeks.
Donia Smith says
Can you explain “Blanched Whole Almonds” process? Do you mean soak them in water or oil?
Phoebe Lapine says
They are just a type of almond you buy. You’ll see them in the market – they don’t have skins. But you can easily just use regular almonds. I’ve made this recipe with them before and it still tastes great, just a little less smooth. http://amzn.to/2jWsSbU