Serve this colorful red pepper sauce as a dip for a vegetable platter, or alongside roasted vegetables, chicken, fish or steak.
Course: Appetizer
Cuisine: Spanish
Author: Marcia W. Smart
Ingredients
2red bell peppersor a 12-ounce jar of roasted red bell peppers, drained
1shallotdiced
2-3garlic clovesminced, about 1 tablespoon
3tablespoonssherry vinegar or red wine vinegar
3tablespoonstomato paste
1/2teaspoonpaprikasmoked or regular
1/4cupparsleychopped
1cupalmondstoasted (I use raw unsalted almonds, roasted almonds are fine too)
3tablespoonsextra-virgin olive oil
1/2tspkosher salt
Freshly ground pepper
2-3tablespoonswateroptional
Instructions
If using fresh bell peppers, roast the pepper directly over a gas flame or under a preheated broiler, turning until charred all over. Seal in a paper bag and let cool. Discard the charred skin, stem and seeds. Coarsely shop the bell pepper.
In a food processor combine the roasted pepper, shallot, garlic, vinegar, tomato paste, paprika, parsley, almonds, olive oil, salt and pepper. If the dip seems too thick, thin it out with a little water. Taste for seasoning.
MAKE AHEAD
The romesco sauce can be refrigerated for up to 3 days. Let return to room temperature before serving.