Description
This easy Romesco Sauce is a quick and delicious way to elevate the flavor of your meals without spending extra time in the kitchen. In just 5 minutes, this bright red-orange sauce delivers a smoky, savory, and tangy flavor profile that enhances everything from grilled or roasted meats and vegetables to pasta and sandwiches.
Ingredients
- 16 oz jar fire-roasted red peppers, drained (12 oz without liquid)
- 6 (1 1/2 cups or 341 g) whole fire-roasted canned tomatoes
- 157 g (1 cup) unsalted roasted almonds (or roasted hazelnuts)
- 3 tbsp olive oil
- 3 cloves garlic*
- 15 g (1/4 cup) Italian flat-leaf parsley
- 1 tbsp apple cider vinegar (or red wine vinegar)
- zest and juice of 1 lemon (about 1 tbsp zest + 3 tbsp lemon juice)
- 1 1/2 tsp smoked paprika
- 1/2 tsp Kosher salt
- 1/2 tsp cracked black pepper
- 1/4 tsp cayenne pepper
Instructions
- Add all ingredients to your food processor or high-powered blender.
- Pulse until the mixture reaches your desired level of smoothness. For a chunkier texture, pulse lightly, or blend until smooth and creamy if you prefer.
- Use the sauce immediately, or store any leftovers in an airtight container in the refrigerator.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
8/28/24 This recipe was updated and may no longer fit specified dietary preferences from previous versions of this post.
* Fresh garlic should only be stored in oil in the fridge for a maximum of 2-3 days for safety. To extend the storage life, you can substitute the fresh garlic for 3/4 tsp garlic powder or use store-bought garlic-infused olive oil in place of the garlic and olive oil.
Nutrition
- Serving Size: 1/4 cup
- Calories: 75
- Sugar: 1 g
- Sodium: 133 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 2 g