This spicy romesco sauce is a simple twist on the classic spanish sauce that’s good on almost anything! Easy to make and easy to use!
Ingredients
4dried chiles, soaked (new mexico or guajillo)
1large roasted red pepper
1clovegarlic
½cupslivered almonds
1cuptomato puree
¼cupfresh parsley
2tablespoonsred wine vinegar
1teaspoonpaprika
Pinchcayenne pepper
½cupolive oil
Salt and pepper
Instructions
Soak dried chiles with 4 cups boiling water for 30 minutes. Then remove chiles and cut off stems. Use a paring knife to cut down the side of each chile and scrape out the seeds.
Chop up chiles and add to a food processor with roasted red pepper, tomato puree, garlic, and almonds. Pulse until mostly smooth.
Add parsley, vinegar, paprika, cayenne, and a pinch of salt and pepper and pulse to combine. Drizzle in olive oil and continue to pulse. Taste sauce and adjust seasoning to your liking.
Store finished sauce in the fridge, but serve it at room temperature or warm over any protein or pasta.