Franklin Spice Works
Classic Romesco Sauce
A smoky Spanish romesco of roasted peppers, almonds, and paprika. Slather it on grilled vegetables, fish, or bread.
Ingredients
- 2 tsp smoked sweet Spanish paprika
- 1 can (14 oz) roasted red peppers, drained
- 1/2 cup blanched almonds, toasted
- 3 garlic cloves
- 2 tbsp sherry vinegar
- 1/3 cup good olive oil
- Salt to taste
Instructions
- Toast almonds in a dry skillet until golden.
- Combine almonds, roasted peppers, garlic, paprika, and sherry vinegar in a blender.
- Blend to a coarse paste.
- With motor running, slowly drizzle in olive oil.
- Season with salt. Refrigerate up to 1 week. Use on grilled fish, chicken, vegetables, and as a dip for bread.