Authentic Romesco Sauce Recipe (Spanish Red Pepper & Almond Sauce)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). To roast the tomato and bread, place the tomato and bread slice on a baking sheet and toast for 10-12 minutes, turning the bread halfway through, until the tomato skin blisters and the bread is golden. Let the tomato cool, then peel and core it.

2. 2

   If using raw almonds, toast them in a dry skillet over medium heat for 3-4 minutes, shaking frequently, until golden and fragrant. Let cool.

3. 3

   In a food processor or blender, combine the peeled roasted red peppers, toasted almonds, peeled roasted tomato, toasted bread, and garlic cloves.

4. 4

   Add the sherry vinegar, smoked paprika, cayenne pepper (if using), and kosher salt. Pulse several times until the mixture is very chunky.

5. 5

   With the processor running, slowly drizzle in the olive oil and process until you reach a thick, slightly coarse puree. Scrape down the sides as needed.

6. 6

   Taste and season with extra salt, black pepper, and more vinegar if desired.

7. 7

   Transfer to a serving bowl. Serve immediately or let sit for an hour for flavors to meld.

8. 8

   Store leftovers in an airtight container in the refrigerator.

Frequently Asked Questions