Romesco Sauce

I love this hearty sauce because it goes so well with vegetables and seafood. I love to

serve it as a chunky dipping sauce for a huge platter of grilled shrimp, vegetables and

crusty bread. It even works really well bruschetta-style as a topper for crostini along with

a slice of good Manchego cheese. Tangy sherry vinegar pair well with the smoothness

of the roasted red pepper and the Marcona almonds give it body and a bit of crunch.




 1 jar (12 oz. or 340 grams) roasted red peppers

 ½ cup Marcona almonds, toasted

 3 tablespoons sherry vinegar

 1 teaspoon pimentón (smoked Spanish Paprika)

 1 garlic clove

 4 tablespoons olive oil

 salt+pepper to taste


1. Pulse all ingredients in a food processor or blender until smooth. Add a bit

of water if a more liquid consistency is desired.

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