Saucy Sunday : Romesco
Happy Sunday.. Happy Saucy Sunday! Today we’re making one of my all time faves - Romesco sauce. We keep some in the fridge at all times and enjoy it with almost anything, seriously. By combining a few rich ingredients, this sauce brings depth of flavor, tang and brightness to compliment almost any dish. It’s so delicious and easy to make, especially with my recipe version. All you need is a few ingredients and a blender or food processor! Need a new processor? I like this one!
Ingredients:
-12 ounces roasted red peppers - from a jar, or - make your own (check out my ‘burner jalapenos’ video)
-1/4 cup almond butter
-1 teaspoon smoked paprika - regular will work, but smoked is betta’
-1/4 teaspoon salt
-2 tablespoons chopped sun-dried tomatoes in olive oil
-1 large garlic clove
-1 tablespoon red wine vinegar
-teeny, tiny pinch of cayenne - add more if you like!
-olive oil -> amount depends on consistency you’re going for. want to leave this as more of a dip? add a few tablespoons to 1/4 cup and see how you like it. Need it to be more like a sauce? Add more!
Add red peppers, sun-dried tomatoes and garlic to food processor or blender and pulse to combine.
Using spatula, scrape down edges
Add in almond butter, smoked paprika, salt, red wine vinegar, and cayenne - blend well
Taste. Add salt if needed
With blender running, slowly add in your olive oil to emulsify the sauce slightly
*Sauce will keep for about a week
Need a few ideas for how to use the sauce?
-Spread on a sandwich for extra flavor
-Enjoy with baked eggs
-Use as a dip with fresh veggies like cauliflower, snap peas and carrots
-Use as a dip for crusty bread or flatbread
-Serve with pasta
-Use as a sauce with any fish, chicken, or steak
-Enjoy with roasted vegetables like eggplant, zuccchini, squash, or potatoes
Thanks for stopping by, have a wonderful rest of your weekend!