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Romesco Sauce

Versatile and full of flavor, this Romesco Sauce can be put on practically everything from toast to scramble eggs!
Print Recipe
Prep Time 15 minutes
Ingredients Method

Ingredients
  

  • 1 jar roasted red peppers, drained
  • 1 cup raw or roasted almonds I used salted but unsalted will work too. Just adjust the salt to taste when finishing it!
  • 2 cloves Medium-to-large cloves garlic, peeled
  • 1 tbsp Red vinegar or apple cider vinegar
  • 1 tsp Spanish smoked paprika aka Pimenton dulce
  • 1 tsp Spanish hot smoked paprika aka Pimenton picante
  • 1/2 tsp salt, or more to taste
  • 1/4 cup extra virgin olive oil

Method
 

  1. In a blender or food processor, combine everything but the olive oil. Blend, starting on low and increasing the speed as it starts to blend.
  2. Taste, and adjust salt if needed. Serve or store in a jar in the refrigerator for 7 to 10 days.