Description
Jamie Oliver’s Romesco Sauce is a traditional Spanish sauce made with roasted red peppers, tomatoes, garlic, almonds, and olive oil. The ingredients are blended together to create a smooth and slightly chunky sauce that’s packed with flavor. It’s often served with grilled fish, chicken, or vegetables but can also be used as a spread or dip.
Ingredients
- 2 large roasted red peppers (from a jar or homemade)
- 1/4 cup blanched almonds, toasted
- 2 cloves garlic
- 1 tomato, roughly chopped
- 1 tablespoon red wine vinegar
- 1/2 teaspoon smoked paprika
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
Instructions
If using fresh red peppers, preheat your oven to 220°C (425°F). Place the red peppers on a baking tray and roast them for 20-25 minutes, turning occasionally, until the skins are blackened and blistered. Remove from the oven, place them in a bowl, cover with a plate or plastic wrap, and let them steam for 10 minutes. Once cooled, peel the skins off and remove the seeds.
In a dry pan over medium heat, toast the blanched almonds for 3-4 minutes, stirring frequently until golden brown. Set aside to cool slightly.
In a food processor, combine the roasted red peppers, toasted almonds, garlic cloves, chopped tomato, and red wine vinegar. Pulse a few times to break everything down.
Add the smoked paprika to the mixture and start blending again. Slowly drizzle in the olive oil while blending until the sauce reaches a smooth but slightly chunky consistency. You can adjust the texture based on your preference, adding more olive oil for a smoother sauce or leaving it chunkier.
Taste the sauce and season with salt and pepper to your liking. Blend again if necessary to incorporate the seasoning. Transfer the Romesco sauce to a bowl and garnish with fresh parsley or basil if desired.