Gluten Free, Dairy Free, Paleo, Whole30 Option, Keto Option, Vegetarian, Vegan
This sauce is packed with smoky-sweet flavor from roasted red peppers, roasted tomatoes, paprika, chili powder and a small amount of honey. Toasted almonds add a mild nutty flavor and rustic texture to this Spanish inspired recipe, while tomatoes and red wine vinegar round out this sauce's flavor with acidic tanginess.
Why I Love This Recipe
This sweet and smoky sauce is extremely versatile and is delicious on seafood, chicken, and pork. To liven up a side dish, drizzle Romesco Sauce on roasted or steamed vegetables. Add it to your favorite sandwiches or wraps, or you can serve it as a dip with crudité and crackers. My son also uses this sauce as a dip for chicken nuggets!
I also love how quick and easy this healthy sauce is to make! Everything gets thrown into a food processor and blended to a creamy rustic texture. Romesco Sauce can be served thick and chunky or blended until completely smooth.
This particular recipe calls for blending the sauce into a rustic texture that is in between very chunky and fully smooth. However, blend it to your preference. If you prefer it more on the chunky side, blend for less time, if you like it completely smooth blend for longer.
I also like to serve Romesco Sauce warm when it's topping cooked meats. But it's great at room temperature or refrigerated when used as a dip or sandwich spread. Please note the flavors are more muted when eaten chilled than they are at room temperature or higher.
Cooking Tips
Toasting the almonds adds greater depth of flavor to this sauce, try not to skip this step.
Additionally, using roasted red peppers and fire roasted diced tomatoes add delicious smoky notes that take this sauce to the next level. If you're in a pinch and don't have the fire roasted version of diced tomatoes, try using smoked instead of sweet paprika. Start with ¼ teaspoon and adjust to taste.
Omit the honey for a Whole30 and Keto compliant version of this sauce.
To store, you can refrigerate Romesco Sauce in an airtight container for up to 1 week.
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📖 Recipe
Romesco Sauce {Paleo, Whole30 option}
Equipment
- 1 baking sheet
- 1 food processor
- measuring cups and spoons
Ingredients
- ½ cup whole almonds toasted
- 8 oz roasted red peppers drained
- ¾ cup canned fire roasted diced tomatoes
- 1 clove garlic minced
- ¼ teaspoon chili powder
- ¼ teaspoon paprika
- 2 pinches red pepper flakes
- 2 pinches salt
- 1 tablespoon honey
- 1 tablespoon red wine vinegar
Instructions
- Preheat oven to 325℉.
- Place almonds in a single layer on a baking sheet. Bake 9-11 minutes to toast. Allow to cool about 5 minutes.
- In a food processor add almonds, roasted red peppers, fire roasted diced tomatoes, garlic, chili powder, paprika, red pepper flakes, salt, honey, and red wine vinegar.
- Blend on high for about 2 minutes. It will be mostly smooth with some texture from small bits of almond. Serve warm, room temperature or chilled. It's delicious at any temperature!
- If you want to warm this sauce, add sauce to small sauce pan. Heat on MED-LOW until lightly simmering and warm about 5 minutes.
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