Romesco sauce is a popular sauce originally from Spain made from red peppers. Have you ever tried it? If not, you must.
I had not tried romesco until I tasted it at a cafe I frequent. It was to die for. I must have sampled it three or four times before I finally gave in and asked the cook which ingredients made up this heavenly sauce. With a smirk he says to me, “secret ingredients.” I flashed a polite smile … grrrr. After begging the cook to tell one ingredient it contained, he finally told me it’s almond-based.
To my surprise, it turns out this sauce is no secret and contains no secret ingredients. Romesco sauce is practically the ketchup of Spain. The sauce originated in northeastern Spain and it is often made to accompany fish. Based on the three ingredients I knew it contained (garlic, bell pepper, and almonds), I experimented a little with the sauce. Since I discovered the sauce, I’ve seen many variations online. Some people cook the sauce but I prefer it raw and fresh.
red bell pepper
soaked almond – look how plump they get once you soak them! I soaked them for about 20 minutes.
This is a very simple, delicious recipe that is gluten-free, vegan and raw but all you really need to know is that it’s amazing. You can use it as a dip or as a topping for entrees like tempeh, fish, or chicken. I served it with veggie fajitas, a tempeh dish, and quinoa bites and it worked fabulously.
- 1 cup raw almonds, soaked*
- 1 red bell pepper, roughly chopped
- 1 garlic clove, peeled
- ¾ tablespoon apple cider vinegar
- 3 tablespoons olive oil
- 1 tablespoon water
- 1 teaspoon chili powder
- pinch of cayenne pepper
- pinch of salt and pepper to taste
- *Soak almonds in advance for at least 20 minutes in room temperature water.
- In a food processor (or blender), combine all ingredients. Process until smooth, about 1-2 minutes. Makes 1⅓ cups.