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Spanish Romesco

Make Ahead & Freezer Friendly

As my hubby said, “This stuff would taste good on a leather boot!”

Recently we ate this unique sauce over roasted cauliflower steaks alongside pan fried chickpeas rolled in sumac. For protein I added to our plates 2 “fried” eggs (cooked w/1 tsp of EVOO and a lid over the pan) and some homemade bread for a hearty, healthy dinner!

SPOONIE TIP: This recipe makes a lot for just my hubby and me. So, I like to freeze half of it and use it for dinner another night when I'm not feeling well. Its great over my Socca! You can find the recipe on my recipes page!

Spanish Romesco


𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

  • 2 medium red bell peppers

  • 3 medium tomatoes, (I like "tomato in the vine")

  • 1/2 cup sliced almonds

  • 1 clove garlic, rough minced

  • 1 tbsp red wine vinegar

  • 3/4 tsp sea salt

  • 3 oz STALE bread, any kind is fine

  • 3/4 tsp smoked paprika (1 full tsp if your isn't very strong)

  • 1/8 -1/4 tsp cayenne (up to you how much)

  • 1/4 tsp agave or 1/2 tsp honey

  • 2-4 tbsp preferably GOOD SPANISH olive oil, or any EVOO

𝐌𝐞𝐭𝐡𝐨𝐝:

  1. Preheat your broiler on high and get the bowl of your food processor fitted with the blade and nearby.

  2. Place your bell peppers on their side, and tomatoes standing up on a foil lined sheet pan.

  3. Roast/char them under the broiler, turning them with tongs so all sides of the bell pepper are well charred.  *** The tomatoes will be blistered first, so remove them before they start to leak their juices. You want to save all those juices for the sauce. When they're blistered, move them to your food processor while you finish the bell peppers.

  4. When your bell peppers are charred all the way around, move them to a plastic produce bag or a large bowl. Seal the bag with a loose knot, or cover the bowl with plastic wrap. You are going to "sweat" the peppers so you can easily slide off the skins. After about 10 mins, if they are cool enough to handle, wipe off the skins, remove the seeds and stems, and pop them into your food processor with the tomatoes.

  5. Add in all the other ingredients, almonds through the olive oil, and blend until smooth. Adjust the salt and oil as needed.  

© 2020 Talia Miele.