How To Make Romesco Sauce

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This Romesco sauce is bright, tangy, and smokey with a nutty flavor. It brings all the best flavors from the Mediterranean that you will enjoy. A perfect dipping sauce for many occasions.

Prep Time30

Cook Time5

Total Time35

Course: Appetizer, Condiment, Snacks

Cuisine: Mediterranean, Spanish

Keyword: Romesco Sauce

Servings:

Calories: 191kcal

Ingredients

2 Red bell peppers Roested
3 Roma tomatoes Medium, Roasted
1/2 cup Hazelnuts Skinned
1/2 cup Almonds Skinned
1/2 cup Olive oil
1/4 cup Sundried tomatos Soaked
4 cloves Garlic
1/4 cup Parsley Chopped
1/8 cup Red wine vinegar
1 tbsp Lemon juice
1 1/2 tbsp Smoked paprika
1/2 tbsp salt
1/2 tbsp Red pepper flakes More or less, depends on how spicy you like

Instructions

Saok sundried tomatos in a hot water fopr2 hours.
Preheat the oven to 400°F (200°C). Place the tomatoes, red bell peppers, and garlic cloves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes or until the vegetables are soft and slightly charred.
Remove the vegetables from the oven and allow them to cool slightly. Once cool enough to handle, peel the skins off the tomatoes and peppers.
Remove the skin from the hazelnuts and almonds(description below).
Combine the roasted vegetables, toasted almonds, lemon juice, hazelnuts, sundierd tomatoes, olive oil, and red wine vinegar, spices in a food processor or blender.
Blend until smooth, adding more olive oil if necessary to achieve the desired consistency.
Season with salt and pepper to taste.T
ransfer the Romesco sauce to a jar or container and refrigerate until ready to use. The flavors will continue to develop over time, so it's even better the next day!

Notes

How to Remove Skin from Hazelnuts and Almonds

Preheat the Oven: Preheat your oven to 350°F (175°C) and spread the hazelnuts in a single layer on a baking sheet.

Roast the Hazelnuts: Roast the hazelnuts in the oven for 10-15 minutes or until the skins crack and loosen.

Cool Slightly: Remove the hazelnuts from the oven and cool slightly until they are comfortable to handle but still warm.

Wrap in a Towel: Transfer the warm hazelnuts to a clean kitchen towel and wrap them up. Let them sit for a few minutes to steam, which will help loosen the skins.

Rub the Hazelnuts: Once the hazelnuts have steamed for a few minutes, use the kitchen towel to rub them vigorously. The friction will help remove the skin.

Separate the Skins: Unwrap the towel and check the hazelnuts. Most of the skins should have loosened and separated from the nuts. You can pick out the nuts from the skins by hand or transfer them to a colander and shake gently to remove the skins.

Repeat if Necessary: If any stubborn skins remain, you can return the hazelnuts to the oven for a few more minutes to loosen them further, then repeat the rubbing process.

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