.svg)
Sign Up for new Healthy Recipes
Introduction
Romesco sauce has its roots in the Catalonian region of Spain, where it was traditionally made with hazelnuts or almonds. However, this modern interpretation offers a nut-free alternative that caters to those with allergies or dietary preferences. The substitution of roasted sunflower seeds not only provides a nutty richness but also adds a delightful crunch to the velvety texture of the sauce. Reminiscent of the flavors found in the charming tapas bars of Barcelona, this sauce is a delightful companion to grilled meats, roasted vegetables, or even as a dip for crusty bread.
Ingredients
• 1 pound (16 ounces) red bell peppers, roasted and peeled
• 1/2 cup (3 ounces) unsalted sunflower seeds, roasted
• 1/4 cup (2 ounces) sherry vinegar or red wine vinegar
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 1/3 cup (2.7 ounces) extra-virgin olive oil
Step 1:
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil.
Step 2:
Place the red bell peppers on the prepared baking sheet and roast in the preheated oven for 25-30 minutes, turning occasionally, until the skins are charred and blistered.
Step 3:
Remove the roasted red peppers from the oven and transfer them to a bowl or a ziplock bag. Cover the bowl or seal the bag and let the peppers steam for 10-15 minutes.
Step 4:
Once cooled, peel the skins off the red peppers and discard the skins, stems, and seeds.
Step 5:
In a blender or food processor, combine the roasted and peeled red bell peppers, roasted sunflower seeds, sherry vinegar, minced garlic, smoked paprika, kosher salt, and cayenne pepper.
Step 6:
With the blender or food processor running, slowly drizzle in the extra-virgin olive oil until the mixture is smooth and well combined, scraping down the sides as needed.
Step 7:
Taste and adjust the seasoning if necessary, adding more vinegar for tanginess, salt for flavor, or cayenne pepper for heat.
Step 8:
Transfer the romesco sauce to an airtight container and refrigerate until ready to serve.
Q: Can I use jarred roasted red peppers instead of roasting them myself?
A: Yes, you can use jarred roasted red peppers for convenience. However, roasting the peppers yourself will provide a deeper, smokier flavor.
Q: How can I make this romesco sauce spicier?
A: To increase the heat level, add more cayenne pepper or a pinch of crushed red pepper flakes to the sauce.
Q: Can I freeze leftover romesco sauce?
A: Yes, romesco sauce freezes well. Portion it into airtight containers or freezer bags and store it in the freezer for up to 3 months. Thaw in the refrigerator before using.
• For a nut-free version, replace sunflower seeds with an equal amount of roasted pumpkin seeds or hemp seeds.
• If you prefer a smoother texture, blend the sauce for a longer period or pass it through a fine-mesh strainer after blending.
• Adjust the amount of vinegar, salt, and cayenne pepper to suit your taste preferences.
• This romesco sauce is dairy-free, gluten-free, and vegan.
Serve the romesco sauce as a dip or spread for bread, vegetables, or proteins like grilled chicken, fish, or tofu. It can also be tossed with pasta or used as a topping for pizzas or flatbreads.
Refrigerate leftover romesco sauce in an airtight container for up to 5 days.
While the red peppers are roasting, you can prepare the other ingredients and measure out the spices to save time.
- For a smoother texture, blend the sauce for a longer period or pass it through a fine-mesh strainer after blending.
- Adjust the amount of vinegar, salt, and cayenne pepper to suit your taste preferences.
- For a nut-free version, replace sunflower seeds with an equal amount of roasted pumpkin seeds or hemp seeds.
For a creamier version, blend in a few tablespoons of plain, unsweetened plant-based yogurt or cashew cream. For a thinner consistency, add a splash of water or vegetable broth while blending.
This romesco sauce pairs well with crusty bread, grilled or roasted vegetables, chicken, seafood, or tofu. It also makes a delicious sandwich spread or pizza topping. Consider serving it with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
While red bell peppers are available year-round, they are at their peak in the late summer and early fall.
This recipe is nut-free, dairy-free, and vegan. However, it contains sunflower seeds, which may be an allergen for some individuals.
