Romesco Sauce
The Spaniards use it as a dipping sauce for grilled vegetables and as a spread on crusty slices of bread.
This is a spicy sauce from Spain, meant for hearty grilled meats and specifically created for the Kitchen Tapestry recipe for Shish Kabobs with Romesco Sauce, but it would led itself well to any beef or lamb dish off the grill, or as an accompaniment to broiled fish and grilled vegetables. It traditionally is used in Spain as a spread on slices of crusty pan de barra, the Spanish equivalent of a French baguette.
Romesco Sauce
Yield: 2 cups
This is a spicy sauce from Spain, meant for hearty grilled meats and specifically created for the Kitchen Tapestry recipe for Shish Kabobs.
Ingredients
- 1 16-oz jar roasted red bell peppers (like, Mezzetta), drained
- 2 thick slices baguette or country style bread, slightly toasted
- 3 large Roma tomatoes, quartered
- 1/2 cup Marcona almonds
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp sherry vinegar
- 3 tsp garlic, minced
- 1- 1/2 tsp smoked salt (like, San Francisco Salt Company Cherry Wood)
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/8 to 1/4 cup olive oil
Instructions
- Pulse everything except the olive oil in a food processor until finely chopped.
- Use some or all of the olive oil until the sauce forms; you want the consistency of a spreadable salsa.
- Refrigerate overnight in an airtight container before use.
Notes
- Marcona Almonds are from Spain, popular in Charcuterie Boards and Anti Pasta displays. They are rounder, softer and have a more buttery flavor than California almonds. But if Marcona Almonds are not available, use blanched California almonds, whereby the skins have been removed.
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