Tangy Romesco Sauce
Servings
4
servingsPrep time
3
minutesCooking time
3
minutesCalorieskcal
Originating from Catalonia, this bold sauce combines roasted red peppers, nuts, and spices, offering a smoky and tangy addition to your rice bowl.
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Ingredients
2 roasted red bell peppers, peeled and seeded
1/4 cup almonds or hazelnuts
1 clove garlic, minced
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon smoked paprika
Salt and freshly ground black pepper to taste
Directions
- In a food processor, combine the roasted red bell peppers, almonds or hazelnuts, minced garlic, olive oil, red wine vinegar, and smoked paprika.
- Blend until the mixture is smooth and well combined.
- Season with salt and freshly ground black pepper to taste.
- If the sauce is too thick, add a little water or olive oil until the desired consistency is reached.
- Drizzle over your prepared rice bowl and enjoy.
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