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I'm Crystal Vaughn

a classically trained chef taking holistic plant-based nutrition on a grand adventure through North America. When I’m not creating in our traveling kitchen, you can usually find me on my yoga mat or a hiking trail.

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Sauces are my favorite.  They can turn a plain and simple meal into something fantastic.  This Romesco sauce does just that.  It is great with veggies, potatoes, over pasta or even on pizza. Romesco is a spicy red pepper and almond sauce originating from the Catalonia region in Spain.

I was inspired to create my own version of this sauce after visiting one of my favorite restaurants in Oklahoma City, Packards.  They have an appetizer platter loaded with veggies and flatbread and serve it with Romesco.  It is my favorite with the fingerling potatoes and the broccolini (hint for my next recipe!).

  

Preheat oven to 450° and place 2 red bell peppers on a parchment paper lined sheet pan. 

 

Roast for about 40 minutes, turning the peppers every ten minutes so they cook evenly.

(For a quicker option you can place the oven on broil, place about 6 inches from the top, rotate and check on them every 3 to 5 minutes.)

Remove from oven once all sides of the skin are turning black and bubbling up.

Place in a bowl with a towel draped over for around 10 minutes so the skin can steam off and make it easier to remove.

 

Once cool enough to handle peel off the skin and remove the stem and seeds.

 

Place peppers along with all other ingredients in a small blender, such as a Nutribullet, and blend until smooth and creamy.

 

Enjoy!

 

Keep it saucy, 

Crystal

Romesco Sauce
Makes approximately 1 1/2 cups

INGREDIENTS

2 red bell peppers
1/2 cup almonds
1 tbsp red wine vinegar
2 cloves garlic*
1/2 tsp paprika
1/4+ tsp cayenne**
1 tbsp tomato paste
1 tbsp olive oil
2 tsp lemon juice
1/4 tsp pink salt
pinch of ground black pepper

INSTRUCTIONS

1. Preheat oven to 450 degrees and place bell peppers on a parchment paper lined sheet pan.***

2. Roast for around 40 minutes.  Rotating the peppers every 10 minutes.

3. Remove from oven once all sides of the skins are turning black and bubbling up.

4. Place into a bowl with a towel to cover for at least 10 minutes.

5. Once, cool enough to handle, peel the skin off and remove the stems and seeds. 

6. Place the peppers and all other ingredients in a small blender, such as a nutribullet, and blend until smooth and creamy.  If the blender is having trouble you can add a little more water.****

Notes: *For a sweeter garlic flavor you can place the cloves on the sheet pan with the peppers and roast until browned and softened.  **Use desired amount of cayenne for heat preference.  ***For a quicker roasted red pepper you can turn the oven on broil, place about 6 inches from the top, rotate and check on them every 3 to 4 minutes.  ****For a super quick sauce, buy jarred roasted red peppers and skip steps 1-5.

Equipment needed: Oven, parchment paper, sheet pan, bowl, kitchen towel and a small blender.

* This post contains affiliate links.  They are bold and underlined.  I only share products I love and use on a regular basis.  If you are interested in seeing what products I use simply click the word(s) in bold.  If you are moved to buy it, I will receive a small commission that helps support this blog and other projects I am working on.  Thank you for your support!

Products used for this recipe:

NutriBullet 12-Piece High-Speed Blender/Mixer System, Gray
If You Care Parchment Baking Paper, 2 Pack
 Organic Red Wine Vinegar
Tomato Paste
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The information on this site is for educational purposes only. It is not intended to diagnose, treat or cure any health condition or disease. It does not replace medical advice from a licensed professional.