Spanish Red Pepper Romesco Sauce

Spanish Red Pepper Romesco Sauce

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From the EatingWell Kitchen

One bite of this red pepper-and-nut romesco sauce recipe, and you'll be wondering where it's been all your life. Use the romesco sauce as a dip for vegetables or a spread for bread, stir it into soups or dollop it on just about any poached or grilled meat.

Ingredients 18 servings

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Original recipe yields 18 servings
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Nutrition per serving may change if servings are adjusted.
  • 2 dried ancho chiles or 1 tablespoon dried ancho powder
  • 2 small red bell peppers
  • ½ cup hazelnuts
  • ½ cup blanched almonds
  • 1 slice bread, toasted
  • 3 cloves garlic, chopped
  • ¼ cup red-wine vinegar
  • 2 tablespoons tomato paste
  • 1½ tablespoons paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon cayenne pepper, or more to taste
  • ¾ cup extra-virgin olive oil

Preparation

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  • Ready In

  1. Position oven rack 4 to 5 inches from heat source; preheat broiler. Line a rimmed baking sheet with foil.
  2. If using chiles, put in a small saucepan and cover with water. Bring to a boil, then remove from heat. Weight the chiles down with a small plate and let stand for 20 minutes.
  3. Meanwhile, place bell peppers on the prepared pan and broil, turning occasionally, until blackened and blistered on all sides, 10 to 12 minutes total. Transfer to a bowl, cover with plastic wrap and let steam for 10 minutes to loosen the skins. Discard the foil.
  4. Reduce oven temperature to 350°F.
  5. Place hazelnuts on the baking sheet and toast in the oven until fragrant, 10 to 15 minutes. While still hot, wrap the nuts in a clean kitchen towel and rub until most of the skins are removed. Toast the almonds on the baking sheet until fragrant, 8 to 10 minutes.
  6. Drain the chiles; remove stems and seeds and coarsely chop. Peel the roasted peppers, remove seeds and thick membranes and coarsely chop.
  7. Place the hazelnuts, almonds, bread and garlic in a food processor; pulse until finely ground. Add the chiles (or ancho powder, if using) and peppers, vinegar, tomato paste, paprika, salt and cayenne; process to combine, stopping to scrape down the sides as needed. With the motor running, add oil and process until the mixture is well combined. Let stand at room temperature for up to 2 hours or cover and refrigerate for up to 2 weeks.
  • Make Ahead Tip: Cover and refrigerate for up to 2 weeks. Bring to room temperature before serving.

Nutrition information

  • Serving size: 2-Tbsp.
  • Per serving: 148 calories; 14 g fat(2 g sat); 2 g fiber; 4 g carbohydrates; 2 g protein; 13 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 976 IU vitamin A; 11 mg vitamin C; 21 mg calcium; 1 mg iron; 86 mg sodium; 154 mg potassium
  • Nutrition Bonus: Vitamin A (20% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 3 fat

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