VEGAN

Spanish Romesco Sauce

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

This sauce is excellent for grilled fish, chicken, seafood, and vegetables. It can also be used as a salad dressing and with pasta.

Ingredients

Orange Bell Peppers - 1 piece
Chopped almonds - 2.1 oz
Olive Oil - 0.3 cups
Red Wine Vinegar - 2 tablespoons
Water - 1 tablespoon
Garlic - 1 clove
Salt - ½ teaspoon
Ground Black Pepper - ¼ teaspoon
Mild Chili Spice - 1 piece

Step by Step guide

Step 1

Preheat the grill. Place the red pepper on it and grill for about 10 minutes, turning occasionally, until the skin starts to char. Transfer the pepper to a plastic bag and let it sit for 10-15 minutes. Peel off the skin and remove the seeds. Cut into small pieces.

Step 2

Heat a skillet well and toast the almond flakes until golden brown.

Step 3

In a blender, combine the chopped pepper, almonds, olive oil, vinegar, water, minced garlic, salt, pepper, and finely chopped chili. Blend until smooth.