- 1/2 cup olive oil
- 1/2 cup bread cubes, no crust
- 4 garlic cloves, unpeeled
- 1/2 cup almonds, whole or peeled (skinned)
- Ground cumin, coriander, and black pepper, to taste
- 1 large tomato
- 1/2 cup roasted red peppers (homemade or store-bought) see Notes, below
- Fresh chili, jalapeno type or in adobo (optional)
- Salt to taste
- Turn on the oven at 350°F/180ºC.
- Put a piece of aluminum foil over a baking dish.
- Arrange the vegetables and bread with the tomato cut into quarters. And red peppers in chunks if not using from a jar. If you separate them in rows it's easier to remove as they are done.
- Drizzle with olive oil, salt, and pepper and cook until each ingredient is done, about 10 minutes for the bread (which is golden but not burned), half an hour for the garlic, and a little more for the tomato and peppers until they are charred and juices flow. Don't throw away the juice that collects in the bottom!
- Peel the almonds if you want: put them in a bowl and cover with boiling water. Leave 5-10 and peel them. The skin comes off easy, like chickpeas. If it still won't come off, drain the water and add boiling water and repeat the process again. Dry them with a cloth, chop them just like that and reserve.
- Put all the ingredients (except oil) in the jar of the immersion blender: tomato with the juice that was released, garlic, bread, almonds, drained peppers, hot chili if using, salt, coriander, ground cumin, and pepper.
- Add a little oil until you can begin to process, and add more little by little, until it thickens.
- You can also thin it a bit with a few teaspoons of water if you want a more fluid sauce.
- Store in a glass jar with a thin layer of olive oil on top. It lasts a couple of weeks in the refrigerator.
always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
Vegetables: you can roast the vegetables a week ahead and keep in a jar with olive oil and a tight lid. Don't drain them and make sure to add less oil when making the sauce.
Almonds: you can skin them several days before, dry them in a very low oven (don't let them toast, only dry out so they don't become soggy), and keep them in a jar with a tight lid. Some recipes call for pine nuts also, instead of almonds or in addition to. They work very well with the rest of the ingredients.
Garlic: you can roast it before hand and keep it in the refrigerator. And, you might want the addition of raw garlic for a sharper flavor. I don't usually do it, but I know a friend who does, so know that it's an option.
Tomato paste: some like to add a tiny bit of concentrated tomato paste for an extra boost of flavor.
Red pepper flakes: another way to add spice is with red pepper flakes.
Red wine vinegar: a teaspoon or two is a good addition to this sauce as it adds some acid.
- Prep Time: 15
- Cook Time: 40
- Category: Dips & Condiments
- Method: Baking + Mixing
- Cuisine: International
Keywords: romesco sauce