Romesco Sauce

A simple Spanish sauce made from peppers, almonds, bread, vinegar, and oil

Romesco is like Spain's version of pesto. Instead of Italian pesto made with basil and pine nuts, romesco is a red sauce made from peppers, almonds, and stale bread. Like pesto, it tastes good on just about everything. The sauce is thick and slightly sweet with a little finish of heat from the chile at the end. It will brighten up everything from grilled chicken, to roasted vegetables, to a simple sandwich. I like to make a big batch of it over the weekend and keep it in my fridge to use all week. It's great to have on hand during weeknights to dress up leftover rotisserie chicken or a roasted piece of fish. Or just spread some on a piece of crusty bread for a snack. No matter what you do with it, romesco will become on of your new favorite things to eat and cook with.


Related Recipes:
- Homemade Basil Pesto
- Charred Tomatillo Salsa
- Red Harissa Sauce


Romesco Sauce:

• Soak 1 dried guajillo chile in hot water for 30 minutes, then remove the stem and seeds and roughly chop.
• Meanwhile, heat a dry skillet over medium heat and lightly toast 3 oz. blanched or marcona almonds.
• Add the pepper, almonds, 4 roasted piquillo peppers,* 1 piece of stale crusty bread that's been ripped into pieces, and a pinch of salt to a food processor.
• Blend until smooth, then add in 1 1/2 tbsp. red wine vinegar and 1 c. extra virgin olive oil.
• Check for consistency. The sauce should be thick but still spreadable. Add a little water if needed to loosen it up.
• Check for seasoning and add more salt if needed.

Makes 1 1/2 - 2 cups

*From a jar.