Romesco sauce is a nut and red-pepper based, flavorful sauce originating in Northeastern Spain. It is often served with seafood, but can also be served with a variety of vegetables and proteins, including poultry, beef and lamb.
3/4 cups roasted red bell peppers
1/2 cup diced seeded tomatoes
1/3 cup sliced or slivered almonds
1/4 cup fresh cilantro leaves
1 tablespoon olive oil
2 teaspoons minced garlic
2 teaspoons fresh orange juice
1/2 teaspoon salt
- Combine bell peppers, tomatoes, almonds, cilantro, oil, garlic, orange juice and salt in food processor or blender.
- Cover and pulse on and off until pureed.
- Garnish with cilantro sprigs, orange slices and almonds as desired.
Food Mingle Blog Alternative and Substitutions:
- This sauce can be made up to one week ahead, stored in a sealed container in your refrigerator.
Yield: 1 1/2 cups