Romesco Roasted Red Pepper Sauce
Romesco roasted red pepper sauce is a flavorful and creamy vegan blender sauce made with no added oil. It’s ready to ramp up your favorite foods from veggies, pasta, burgers – even toast!
Servings: 10
Calories: 65kcal
Ingredients
- 6 medium red bell peppers cleaned and quartered
- 2 medium tomatoes or 4 small, washed with the stem at the top cut out
- 3 cloves garlic peeled
- ¼ cup almonds raw or lightly roasted with no added salt
- ¼ cup hazelnuts raw or lightly roasted with no added salt
- 1 teaspoon smoked paprika
- 1 ½ tablespoon red wine vinegar sherry vinegar will work here too
- ½ teaspoon salt optional
Instructions
- Preheat the oven to 450°F (230°C).
- Prepare the red peppers, by cleaning them and cutting them into quarters. Peel the garlic and leave whole. Wash the tomatoes and cut the brown core out.
- Place the peppers, tomatoes and garlic on a baking tray lined with parchment paper or foil. Start the peppers skin side up. Roast and turn the peppers as needed until the peppers have charred and the skins are blistered. Turn the peppers as needed and consider rotating the tray for even roasting. This should take about 20 minutes.
- Remove the peppers and allow them to cool. You can cover the peppers tightly in plastic wrap and let them sit for 10 minutes. This loosens the skins and makes them easier to peel.
- While the peppers cool, grind the almonds and hazelnuts in a spice grinder or blender. This ensures that all the nuts will be ground before you finish the sauce.
- When the peppers are cool enough to handle, peel and discard the skins and any leftover seeds. Peel the tomatoes as well.
- Add the peppers, tomatoes, garlic, ground nuts, smoked paprika, and red wine vinegar.
- Blend until smooth. Taste and adjust the paprika and add salt to taste.
- Serve sauce warm, hot or cold.
Notes
- Nutritional information is based on making 5 cups of sauce and serving a size of ½ a cup. Your usage may vary.
- Smoked paprika provides a spicy kick, but if you want something more mellow, consider using sweet paprika. If you want it even spicier, try 1 tsp. red chili flakes.
- Other spice options for this sauce include fresh or dried basil or oregano. If you add fresh, just blend them toward the end or use them as a garnish for the finished dish.
- Romesco sauce will keep in the refrigerator for several days. It can also be frozen for months (be sure to heat frozen sauce so it can thicken back up).
Nutrition
Calories: 65kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Sodium: 121mg | Potassium: 265mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2540IU | Vitamin C: 95mg | Calcium: 23mg | Iron: 1mg