Romesco Sauce
Makes 1 cup
5
minutesRomesco sauce originated in the Catalonia region of Spain. It features roasted red bell pepper, nuts, parsley and lots of aromatic layers. We bring in Fig Balsamic Vinegar for some sweetness and Roasted Chile Avocado Oil for a bit of warmth. This pureed sauce is perfect for serving along side grilled meat. We especially love it with grilled shrimp skewers.
Romesco is also a great condiment to tuck in the fridge for a quick appetizer. Offer a bowl on a cheeseboard. Fantastic for dipping vegetables. We love spreading it on small flatbread rounds and topping it with Manchego cheese. Sweet, savory with a little hit of heat!
Ingredients
1 8-oz jar roasted red peppers
1 cup slivered, roasted almonds
¼ cup Fig Balsamic Vinegar
2 Tbl chopped parsley
1 large garlic clove
½ tsp Aleppo Chile Flakes
½ cup Roasted Chile Avocado Oil
Salt to taste
Naan or Flatbread
Manchego Cheese
Instructions
- Place the jarred red peppers, almonds, Fig Balsamic, parsley, garlic clove, and Aleppo chile flakes in the jar/bowl of a blender or food processor. Process until fully incorporated and smooth.
- With the machine running, drizzle in the Roasted Chile Avocado Oil. You are emulsifying the mixture at this point—this is how you achieve a smooth, creamy consistency that won’t separate.
- Taste and adjust with salt.
