Flavorful Romesco Sauce! You’ll find a million uses for this robust & flavorful Spanish condiment. Earthy, smoky and deep, it’s made with simple ingredients you probably already have on hand. EASY, Vegan & Gluten-free
Preheat oven to 425 F
Cut pepper in half, remove seeds and place, open side down on a greased sheet pan. Add onion wedges, drizzle with a little oil and roast until both are tender, about 30 minutes.
Place the onion and bell pepper in a food processor with all the remaining ingredients ( except the parsley). Pulse until combined. You can keep this quite coarse, with more texture, or blend until very smooth.
Add the chopped parsley and pulse a few times. Taste, adjust salt and heat.
To serve, place in bowl and drizzle with olive oil. Sprinkle with parsley and crushed hazelnuts if you like.
This can be made with jarred or canned roasted peppers. ( In this case, simple brown the onions on the stove top)
The vinegar extends its shelf life- and will keep for 10 days in the fridge. Cover the sauce with a layer of olive oil to prevent discoloring.
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