Description
Romesco sauce is a roasted red pepper sauce that is fantastic on sandwiches, grilled veggies, chicken, fish, crostini and more.
Ingredients
Units
Scale
- 2 12-ounce jars of roasted red peppers
- 3 cloves of garlic, browned
- 1/2 cup olive oil
- 1 cup cubed bread (French or ciabatta) (see note #1)
- 1/2 teaspoon paprika, optional (see note #2)
- 3/4 cup almonds (I used marcona see note #3)
- 1/4 teaspoon salt (more if needed)
- 1/4 cup red wine vinegar
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Instructions
- Cut your bread into cubes. I used half of a French bread roll I had on hand. A thicker bread will work best here like a ciabatta roll or even brioche. Set aside.
- Add olive oil to a pan along with three whole, peeled garlic cloves. On low-to-medium heat cook garlic until it’s browned – should take a few minutes.
- When garlic is browned, set aside and using the same olive oil fry your bread cubes until golden brown. They cook quickly so careful not to burn here.
- Put the roasted red peppers in your food processor. I usually rip them up a little as I put them in. Add garlic, almonds, bread cubes and oil – BLEND. Take a taste and add your salt here. Since I use almonds that are already salted, I add it to taste here – usually about ¼ teaspoon. More if you prefer. Add your red wine vinegar here too. BLEND again.
- Use on sandwiches, grilled veggies, fish, chicken, shrimp crostini and more. Enjoy!
Notes
- The cubed bread: I think using French bread tastes the best. But you could also cube a ciabatta or brioche roll as well.
- When I make romesco sauce, sometimes I add the paprika and sometimes I don’t. It’s up to you if you want to use it. Tastes great either way. This time I didn’t add it, but in my grilled chicken sandwich recipe I did.
- I love marcona almonds, but they are a little more expensive. If you use regular whole almonds with skins that is fine too. It’s a personal preference.