Romesco Sauce
A smoky and nutty Spanish-inspired sauce that’s perfect for roasted vegetables like cauliflower, carrots, or potatoes.
Ingredients
2 large roasted red bell peppers (store-bought or homemade)
1/4 cup almonds or hazelnuts, toasted
3 garlic clove
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional, for heat)
1 small slice of crusty bread, toasted and crumbled (optional, for thickness)
Salt and freshly ground black pepper, to taste
Instructions
1
Prepare the Peppers: If using fresh bell peppers, roast them over a gas flame or under a broiler until charred. Peel off the skins and remove the seeds.
2
Toast the Nuts: Lightly toast the almonds or hazelnuts in a dry pan over medium heat until golden and fragrant.
3
Blend the Sauce: In a blender or food processor, combine the roasted peppers, toasted nuts, garlic, olive oil, red wine vinegar, smoked paprika, and cayenne pepper (if using). Add the crumbled bread for extra thickness, if desired.
4
Season to Taste: Blend until smooth, then taste and adjust seasoning with salt and black pepper.
5
Adjust Consistency: Add water or olive oil, one tablespoon at a time, if the sauce is too thick.
6
Serve: Spoon over roasted vegetables or use as a dip.
Tags:
#EasyRecipes#FlavorfulSauce#RoastedVegetables#RomescoSauce#SpanishCuisineChefBryanCookingwithchefbryanKUTV
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