Description
This amazing robust Romesco Sauce Recipe is so quick and easy and can be made in 5 minutes or less! Vibrant roasted red peppers blended with garlic, olive oil, cashews and zippy red wine vinegar. It goes great on fish, chicken, roasted veggies and more. Vegan and gluten free!
Ingredients
Scale
- 16 oz jar roasted red bell peppers
- 1/2 cup raw cashews or almonds
- 1/2 cup olive oil
- 3 cloves of garlic – peeled and minced
- 1 tablespoon red wine vinegar or sherry vinegar
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Add all ingredients to a high-speed blender
- Pulse on high until fully combined into a creamy, slightly thick sauce. This takes about 30-45 seconds.
- Serve on pasta, fish, chicken or roasted veggies.
Notes
- You can use store bought roasted red peppers or roast your own. To roast your own fresh red bell peppers, place them over a flame on your stove at medium heat carefully turning them as they char up, place them into a glass bowl and cover with plastic wrap for 10-15 minutes. Then slice, remove the seeds and follow the rest of the recipe. You can also roast them in the oven at 450 degrees for 15-20 minutes.
- To thicken the sauce you can use almonds or cashews. I opted for cashews since that is what I had but I have also made this romesco sauce recipe with almonds and it was just as delicious.
- Make it spicier. For a hint of spice, I added some chili powder. You can also add some chipotle sauce to make it even spicier. About 1 tablespoon should do the trick.
- This sauce stores great in mason jars fitted with a lid and stored in the refrigerator for up to 5 days.
- Prep Time: 5
- Category: Dressings and Sauces
- Method: Blended
- Cuisine: American
