Romesco Sauce

📜 Collection: Unknown Eight | ✍️ Attribution: Unattributed | 📂 Category: Sauces A vibrant and flavorful Spanish Romesco sauce made with toasted almonds, roasted red peppers, and garlic. Perfect for serving alongside tapas, meatballs, or Tortilla Española.

---

Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	0 mins	None	8 servings

---

🔪 Key Equipment

• Food processor

---

Ingredients

Measurements	Ingredients	Prep / Notes
3/4 cup	Almonds	Toasted
10 cloves	Garlic	Whole
1/2 cup	Olive Oil	Quality extra virgin
1/4 cup	Red Wine Vinegar	Standard
2-3	Dried Pequin Chiles or Chiles de Arbol	Dried
2 cups	Roasted Red Bell Peppers	Peeled and chopped
To taste	Salt	Fine

---

Instructions

Step 1: Blending

1. Combine the 3/4 cup toasted almonds, 10 cloves garlic, 1/2 cup olive oil, and 1/4 cup red wine vinegar in a food processor.
2. Add the 2-3 dried pequin chiles or chiles de arbol into the processor bowl.
3. Blend the mixture until smooth.
4. Add the 2 cups roasted red bell peppers and pulse a bit until the sauce is just a bit chunky.
5. Season with salt to taste and pulse briefly to combine until fully incorporated and textured.

---

💡 Make-Ahead & Storage: Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 1 month.

---

Original Recipe Scan