Romesco Sauce

Bon Appétit


January 18, 2013

Try this Spanish sauce, made with roasted red peppers and almonds, on turkey sandwiches.
Soa Davies


1 large roasted red bell pepper from a jar
1 garlic clove, smashed
1/2 cup slivered almonds, toasted
1/4 cup tomato purée
2 tablespoons chopped flat-leaf parsley
2 tablespoons Sherry vinegar
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 cup extra-virgin olive oil
Fine sea salt and freshly ground black pepper

Smoked paprika is available at most supermarkets. The Spanish type, sometimes labeled Pimentón Dulce or Pimentón de La Vera, is sold at specialty foods stores and

Pulse first 8 ingredients in a food processor until very finely chopped. With motor running, slowly add oil; process until smooth. Season with salt and pepper. DO AHEAD: Romesco can be made 1 week ahead. Cover and chill.

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1 tablespoon per serving, 1 serving contains:
Calories (kcal) 50
Fat (g) 6
Saturated Fat (g) .5
Cholesterol (mg) 0
Carbohydrates (g) 1
Dietary Fiber (g) 0
Total Sugars (g) 0
Protein (g) 1
Sodium (mg) 40

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