Romesco Sauce (250ml) Recipe
Roasted almonds, piquillo peppers & Spanish paprika
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Toast Almonds (if not already roasted)
If using raw almonds, toast them in a dry skillet over medium heat for 5–7 minutes, stirring frequently until golden and fragrant. Let cool.
- 2
In a food processor or blender, combine roasted almonds, piquillo peppers, garlic, smoked paprika, sherry vinegar, salt, and pepper.
- 3
Begin blending while slowly drizzling in the olive oil until the mixture is smooth but still slightly textured.
- 4
Taste and adjust seasoning with additional salt, vinegar, or paprika as desired.
- 5
Transfer the sauce to a container and let sit for at least 15 minutes before serving to allow flavors to meld.
