Romesco Sauce is a fresh and bright sauce that’s delicious on everything from fish to steak!
You guys. Make this sauce. Put on whatever protein you like to eat best, and taste the magic! I hadn’t even heard of this stuff (which feels really weird with how much Top Chef, Food Network, and Cooking Channel I watch. Maybe I did and didn’t index it) until we tried Blue Apron a few months back. The service is cool and it was a nice change of pace, but in the end our budget won out. But this sauce I kept. Mike liked it, which is HUGE in my house and basically meant I found a new way to jazz up or meals.
[ Don’t worry about the black stuff. It’s just a little burnt paprika. ]
The first time we had romesco sauce it was on a steak. But I put it over this awesome Spinach Dip Stuffed Pork Roast I made and it totally took the roast to a new level. Mike liked it. Our friend Phil (who I made take half the roast home) liked it. And most importantly, I liked it. You have to be happy with your food kids. If not scrap it and start again! The fresh bell pepper and tomato flavors with roasted garlic (my fave!) are awesome, and the touch of vinegar gives a bright acidity you need and will totally love. Make it. Eat it. Love it.
- 1 red bell pepper, stem removed, ribbed & seeded
- 1 plum tomato, stem removed
- 3 garlic cloves, peeled
- ¼ teaspoon paprika
- 2 tablespoon pistachios
- 1 tablespoons sherry vinegar (or red wine vinegar)
- 2 tablespoons olive oil
- Preheat your oven to 375 degrees F.
- Cut the bell pepper into quarters and cut the tomato in half. Place the pepper, tomato, and garlic in a mixing bowl. Drizzle with about 1 tablespoon olive oil and sprinkle with paprika. Use your hands to coat everything the the oil and spice.
- Place the pepper, tomato, and garlic on a baking sheet and roast for 20 to 23 minutes. Remove the pan from the oven.
- Transfer the roasted ingredients to a cutting board. Using a sharp chef's knife, finely chop the roasted vegetables and pistachios together. (Don't use a food processor!)
- Place the sauce in a bowl. Add the vinegar and 1 tablespoon olive oil. Stir to combine. Season with salt to taste.
I've made this sauce with and without pistachios. It's good either way. You can also substitute almonds or hazelnuts if desired.