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–+ servings
Homemade Romesco Sauce

Delicious Homemade Romesco Sauce to Elevate Any Meal

This Homemade Romesco Sauce is a vibrant blend of roasted red peppers and smoky chipotle, perfect for elevating any meal.
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Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Sauces
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Roasted Red Peppers Use jarred for convenience or roast fresh.
  • 1 cup Raw Almonds Provides creaminess; can substitute with cashews or walnuts.
  • 1/2 cup Sun-Dried Tomatoes Oil-packed versions enhance the sauce’s depth.
  • 2 cloves Garlic Fresh is preferred; adjust quantity as desired.
For Balancing
  • 2 tablespoons Vinegar Red wine vinegar works well.
  • 1 teaspoon Chipotle Powder For smokiness; paprika can be used for milder flavor.
  • 1 teaspoon Salt Adjust according to taste.
For Richness
  • 1/2 cup Olive Oil Extra virgin is recommended.

Equipment

  • Blender or Food Processor

Method
 

Step-by-Step Instructions
  1. Gather all necessary ingredients including roasted red peppers, raw almonds, sun-dried tomatoes, garlic, vinegar, chipotle powder, salt, and olive oil.
  2. In a blender or food processor, combine roasted red peppers, raw almonds, sun-dried tomatoes, and garlic. Add vinegar, chipotle powder, and salt.
  3. Blend for about 30 to 45 seconds until combined. Adjust consistency as desired.
  4. Taste the sauce and adjust seasoning if necessary; blend briefly again after adjustments.
  5. Transfer to a serving bowl and enjoy immediately or refrigerate for deeper flavors.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 8gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 200mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 1200IUVitamin C: 25mgCalcium: 30mgIron: 1mg

Notes

Store sauce in an airtight container in the fridge for up to 4 days or freeze for up to 6 months. Thaw overnight before use.

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