Vegetarian Recipes & Cooking > Spanish Vegetarian Recipes > Vegetarian Romesco Sauce Recipe

Romesco Sauce



Cuisine: Spanish

Recipe Type: Sauce

Vegetarian / Vegan: Vegan


Ingredients:

2 red bell peppers
3 roma tomatoes
1 onion (unpeeled)
3 TB olive oil
1 ancho chile

1/4 cup olive oil
3 cloves garlic
1 slice bread, crusts removed, toasted, and cut into cubes
1 tsp. sweet paprika
2 TB sherry vinegar

Directions:

Heat oven to 400 degrees. Place peppers, tomatoes, and onion in a roasting pan and toss with 2 TB olive oil. Roast until lightly charred, about 45 minutes, turning every 15 minutes or so. Meanwhile, heat 1TB olive oil over medium high heat and fry ancho chile until starting to brown and puff up. Cover with hot water and let site for 30 minutes, until soft. Peel and de-seed red peppers and tomatoes. De-seed and de-stem ancho. Peel onion and chop into chunks. Place almonds in a dry pan over medium heat and toast. Add peppers, almonds, tomatoes, ancho, onion, 1/4 cup olive oil, garlic, bread, paprika, and vinegar to a food processor and process until you have a coarse paste.

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Prep Time: 1 hour

Cooking Time: n/a

Servings: 3-4 cups

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