Ingredients

How to make it

  • Preparation:
  • Peel and chop tomatoes and set aside.
  • Roast and peel peppers using either the stove-top method or the broiler method. Set peppers aside.
  • Chop garlic and set aside.
  • Remove stems and seeds from chiles and set aside.
  • Heat a medium saucepan over medium-high heat. Toast almonds, stirring constantly, until starting to brown, about 3 minutes. Transfer toasted almonds to a bowl or plate and set aside.
  • Return pan to heat and add oil. When oil is hot add half of the chopped garlic. Cook, stirring, until fragrant, about 1 minute. Add tomatoes, peppers, chiles, broth, wine, and salt. Cook, stirring occasionally, until flavors are blended and vegetables are all very soft, about 20 minutes.
  • Whirl tomato-pepper mixture, almonds, remaining garlic, and vinegar in a blender until extremely smooth - let the blender run at least 2 minutes. Serve warm or at room temperature on fish, shellfish, chicken, or vegetables. Romesco Sauce also makes a delicious dip for veggies or crackers.

Reviews & Comments 4

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    " It was excellent "
    fishtrippin ate it and said...
    I want some, with a nice piece of bluegill.
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    " It was excellent "
    jamesj ate it and said...
    very nice. my type of sauce. 5 forks easy.
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    " It was excellent "
    mamalou ate it and said...
    yum!
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    " It was excellent "
    californiacook ate it and said...
    Yes! Will have to make this in the near future. Thanks for sharing the recipe.
    Was this review helpful? Yes Flag

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