Recipes

SPANISH ROMESCO SAUCE
  • Ingredients
  • 6 red bell peppers
  • 6 cloves garlic
  • 1/3 cup slivered toasted almonds
  • 1 tablespoon grated lemon zest
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper to taste
Directions
  1. Cut tops and bottoms off peppers and slit down one side
  2. Open peppers and flatten
  3. Preheat broiler and lay a sheet of aluminum foil on a baking sheet
  4. Arrange the peppers on the foil and broil close to the heat source for 8 to 10 minutes or until pepper skins are blackened
  5. Wrap peppers in foil and let stand at least 10 minutes
  6. Unwrap and peel off skins
  7. Cut into large pieces. Peel garlic and drop into a running food processor. Continue processing until finely chopped
  8. Stop processor and add the roasted peppers, almonds, lemon zest and cayenne
  9. Process until smooth
  10. With processor running, gradually pour in the oil
  11. Season to taste with salt and pepper
  12. Cover and refrigerate overnight or up to 2 days
  13. Serve at room temperature.


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