Thick and Zesty Roasted Pepper Romesco Sauce
Serves 4
5 mins prep
15 mins Cooling time
20 mins total
A quick recipe for the best homemade romesco sauce, made with roasted red bell peppers — either jarred or homemade — along with olive oil, vinegar, and spices (no nuts). Enjoy this thick, zesty sauce warm or cold, on so many things! A dip, sandwich spread, or with pasta and vegetables. Easy to make, roasted pepper romesco sauce keeps up to a week in the refrigerator.
Yield: About 1 cup sauce
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If using fresh bell peppers, preheat the broiler to high, with the top rack placed 6-8 inches from the heat source. Place the pepper on a small rimmed baking sheet (line the pan with foil for easier clean up).
Broil the peppers until the skin is blackened and they're soft and collapsed, turning frequently to roast evenly on all sides. You can also roast the peppers on an outdoor grill or right on top of a stovetop gas burner. Let the peppers cool until you can handle them, then peel off the skin and remove the stem and seeds.
Put the peeled, roasted peppers or drained jarred peppers in a food processor work bowl. Add the garlic, salt, vinegar, paprika and cayenne. Pulse until combined, then start pouring the oil in a steady stream while running the machine. Process until the sauce is smooth and creamy.
Taste for seasoning, adding more salt, cayenne or a touch of vinegar to adjust to your liking.
