Originally posted July 07, 2011

romesco sauce

Romesco is great on steaks or roasted red potatoes.


  • 3 oz whole blanched almonds
  • 2 red bell peppers
  • 1 clove garlic
  • 1 tsp kosher salt
  • 1/8 tsp smoked hot paprika
  • 1/4 cup loosely packed mint leaves
  • 1 tsp sherry vinegar or red wine vinegar
  • 1 1/2 tbsp extra virgin olive oil


Preheat oven to 350º. Spread almonds in a single layer on a baking sheet and toast until lightly golden, about 7-8 minutes. Remove and let cool.

Roast red peppers over a gas burner or under the broiler until blistered and charred. Transfer to a bowl, seal with plastic wrap, and let steam for 15 minutes. Peel skins. Remove and discard seeds.

Raise oven to 375º. In a food processor, combine almonds, garlic, roasted red peppers, 3/4 tsp salt, paprika, mint, and vinegar. Process until a coarse paste. With the machine running, slowly add 1 tbsp of olive oil. Process until smooth. Transfer to a small bowl and set aside.



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Adapted from

Martha Stewart

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