• Elisa Juarez

Romesco Sauce

From Better Homes & Gardens, June 2018

This recipe originates from the Catalonia region of Spain and is traditionally served over fish or with seafood.


In a food processor combine: 4 peeled, seeded, and chopped Roma tomatoes 1 thick slice toasted & torn crusty bread 2/3 cup chopped roasted red sweet peppers 1/2 cup blanched & toasted whole almonds 1/4 cup red wine vinegar 1 Tbsp. fresh Italian parsley 4 cloves smashed garlic 1 tsp. smoked paprika 1/2 tsp. ground ancho chile pepper 1/8 tsp. cayenne pepper


Cover and pulse to mix. With processor running, slowly add 1/4 cup oil in a steady stream until mixture is combined. Season to taste with salt.



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