Romesco Sauce

Coastal Living
Classic Spanish Romesco Sauce adds bold flavor and color to simply grilled lamb chops.
Makes 1 1/2 cups


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1 red bell pepper
1 ripe tomato, halved
1 tablespoon coarsely chopped almonds (8 or 9 whole almonds)
2 garlic cloves, coarsely chopped
1 tablespoon sherry vinegar
1/4 cup extra virgin olive oil
Salt to taste
Freshly ground black pepper to taste


1. Preheat broiler.

2. Cut bell pepper in half lengthwise, discarding seeds and membranes. Place bell pepper and tomato halves, skin sides up, on a foil-lined baking sheet. Broil 12 minutes or until skin blackens.

3. Place bell pepper and tomato in a zip-top plastic bag; seal, and let stand 15 minutes. Peel bell pepper and tomato.

4. Place bell pepper, tomato, almonds, and next 3 ingredients in a blender; blend until smooth. Season with salt and pepper.

Created date

April 2012