Romesco Sauce for Grilled & Roasted Meats

Yield Makes about 1 2/3 cups
RECIPE Ingredients
  • 2 large roasted red peppers in olive oil
  • 1 large clove garlic
  • ½ cup Marcona almonds
  • ¼ cup tomato purée
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons Sherry vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup extra-virgin olive oil


Recipe notes
Quick and easy, this no-cook Spanish-style sauce is smoky and bright and makes a delicious accompaniment to grilled steaks and chops.
RECIPE Preparation
  1. To the bowl of a food processor add red peppers, garlic, almonds, tomato purée, parsley, vinegar, paprika, and cayenne. Pulse until very finely chopped. With the processor running, slowly add in olive oil; process until smooth. Season to taste with salt and pepper. Spoon over your favorite grilled or roasted meats.