This red pepper romesco recipe is made without tomatoes. It contains basic pantry ingredients and takes just 5 minutes to make. Homemade romesco sauce is absolutely delicious!
16ouncejar of roasted red peppersrinsed and drained
½cupunsalted almondstoasted
2medium garlic cloves
1tablespoonchopped fresh Italian parsley
2teaspoonssherry vinegar
1teaspoonsmoked paprika
½teaspoonfine sea saltto taste
¼teaspooncayenne pepper
½cupextra-virgin olive oil
Instructions
Add all the ingredients to the bowl of a food processor. Cover tightly and pulse to your desired consistency.
Taste and adjust seasoning, adding salt or cayenne as desired.
If possible, allow the sauce to stand for an hour at room temperature before using. Serve with fish and/or grilled vegetables, or on crostini.
Notes
Sherry vinegar: Red wine vinegar can be used.Almonds: You can use hazelnuts or a combination of almonds and hazelnuts.Storage: Romesco keeps for at least five days in the refrigerator.Makes about 2 1/2 cups.