Farmers Market Romesco Sauce
Recipe type: Sauce
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1 slice of day-old crusty bread (gluten free works very well if you so desire)
  • ¼ C of almonds
  • 3 to 5 cloves of garlic
  • 2 large bell peppers
  • 1 tomato (or a cup of little ones)
  • ¼ C. olive oil
  • 2 Tbsp. sherry vinegar
  • 1 Tbsp. smoked Spanish paprika
  • Salt and Pepper
  1. Toast the almonds in a pan over medium heat, stirring often, until just golden.
  2. Toast the piece of bread until golden.
  3. Roast the peppers and tomatoes on the grill or under the broiler until soft or, in the case of the peppers, charred all over, about 20 minutes (but check often).
  4. Put the peppers into a plastic bag or into a bowl covered with plastic wrap and let sit for 15 to 20 minutes. Remove the skin from the peppers along with the core and seeds.
  5. Place all ingredients into a food processor and puree until smooth. You can add any seasoning to taste.
  6. Romesco sauce can be kept in an air-tight container for up to 5 days.
Recipe by Flurries of Flour at