Last updated on February 5th, 2020 at 02:02 pm
This quick and easy Yellow Pepper and Almond Romesco Sauce will add a punch of flavor and a splash of bright color to any main dish!
If you haven’t heard of Romesco Sauce, stop what you are doing, open another tab on your browser, and search right now.
What is Romesco Sauce?
Typically Romesco sauce is composed of roasted red peppers, nuts, olive oil, garlic, and stale bread. It is an amazing sauce, full of flavor and texture, that you can use for just about anything.
Maybe not a facial mask, but I’ll do some research because it might work wonders for wrinkles! Romesco sauce can be used as a marinade, a complementary sauce for meat or fish, or just as a simple dip for vegetables.
See, just about anything!
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How do you make Romesco Sauce?
You can use a variety of nuts, different peppers, spices, bread or no bread, and make it truly your own! Additionally, it is easy to whip up in a pinch. If you don’t have time to roast your own peppers, reach for a jar.
One of the most convenient food products on the grocery store shelves and one of my favorites too is jarred roasted red peppers. They are inexpensive and such a time-saver compared to buying fresh red peppers, which can get costly out of season, roasting them yourself, only to can them for later.
Most times you just do not have time for all that nonsense.
I did recently try the Portuguese sweet red pepper paste or Massa De Pimentão, and let me say if you have room in your refrigerator and some patience, definitely try this recipe! LINK HERE!
For my version of Romesco sauce, I switch to roasted yellow peppers for a bright color, toasted almonds for some nuttiness, roasted garlic for a buttery sweetness, olive oil, salt, and pepper.
These simple ingredients combine to make a Romesco sauce that enhances the flavor of whatever it touches.
- 4 yellow bell peppers (halved and seeded)
- 1/4 cup almonds, toasted
- 5 cloves roasted garlic (minced will be fine if you don't want to roast it)
- 1/4 cup olive oil
- 3 teaspoons salt
- 2 teaspoons black pepper
- 3 dashes of Tabasco (optional)
Roast your peppers and garlic
- Before you can toss everything into the blender, you need to get your roasting done.
- Place your bell peppers on a foil-lined baking sheet and place under your broiler on high.
- Watch them carefully as they don't take very long to go from beautifully charred to burnt!
- Once one side is nicely blistered, take out and flip them over.
- Repeat process until both sides are done, about 5-8 minutes. Remove from oven and let cool.
- If you want to roast your garlic, the easiest way is to cut the top off the garlic head, drizzle with olive oil, wrap in foil, and bake in the oven at 375 for about 30 minutes or until the head feels slightly soft when squeezed.
- Remove and let cool.
- Once cool you can squeeze out the individual cloves and enjoy.
- For the almonds, I toss mine into a cast iron pan on medium heat and dry toasted them, constantly stirring, until they are fragrant and slightly browned.
- You can do this in the oven as well, but I have a tendency to forget them and end up with burnt bits.
- Plus my oven timer doesn't set for less than a minute which is all the time it takes to burn nuts.
Make the sauce
- Once you have all your ingredients roasted and ready (the roasting can all be done ahead of time and put away until ready to make the sauce), place all but the oil and spices into a blender.
- Pulse away until the peppers and nuts are blended and thoroughly chopped.
- Add the oil and pulse again a few times to combine.
- At this point, taste and season your sauce with salt, pepper, and if you want, Tabasco.
Most recipes call for flour or stale bread to thicken, but I think that nuts do that well enough and this keeps it gluten-free and "Paleo" friendly.
When mixed to your satisfaction, remove and store in an air-tight container in the refrigerator for up to a week. When ready to use, you can reheat for use on main dishes or keep cold for a great tasting dip!
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 53Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 413mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 1g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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I like this sauce on a pork tenderloin or, for those vegetarians out there, cauliflower steaks! Don’t forget my Cilantro Ginger Avocado Sauce works great too.