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Vibrant and Smoky Spanish Romesco Sauce – vegetarian recipe
Stav Kogan

Vibrant and Smoky Spanish Romesco Sauce

Get ready to elevate everything from roasted potatoes to your favorite veggie burger with this incredibly vibrant and smoky Spanish sauce! Bursting with the deep, fruity flavor of ancho chiles, sweet pimiento, and a garlicky kick, this sauce is a game-changer. Its rich, chunky-sm
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 CUPS
Calories: 166
Ingredients Method Nutrition

Ingredients
  

  • 1 large dried ancho chile
  • 2 Tbs / 30 ml (1 fl oz) olive oil, divided
  • ½ cup (75 g / 2.65 oz) chopped red onion
  • 1 tsp (3 g / 0.11 oz) sweet paprika
  • 1 pimiento (whole jarred sweet red pepper), drained and chopped
  • 4 cloves garlic, minced (about 4 tsp / 20 g / 0.71 oz)
  • ¼ cup (60 ml / 2 fl oz) low-sodium vegetable broth
  • 1 15-oz / 425 g (15 oz) can diced tomatoes, with juice
  • 1 slice whole-grain bread
  • ¼ cup (30 g / 1.06 oz) toasted sliced almonds
  • 2½ tsp / 12 ml (0.4 fl oz) sherry vinegar
  • Salt and freshly ground black pepper, to taste
  • For the deepest nutty flavor, toast your own almonds. Spread them on a baking sheet and bake at 350°F / 175°C for 5-7 minutes, or toast in a dry skillet over medium heat until fragrant.
  • Control the consistency by adding more vegetable broth, one tablespoon at a time, while blending until you reach your desired thickness.
  • For an even smokier flavor, use smoked sweet paprika instead of regular sweet paprika.
  • This sauce develops more flavor as it sits. Make it a day ahead and store it in an airtight container in the refrigerator for up to 5 days.

Method
 

  1. Place the dried ancho chile in a small bowl and cover it with boiling water.
  2. Let it soak for 10 minutes, or until it's soft and pliable.
  3. Drain the chile, then carefully remove and discard the stem and seeds. Thinly slice the rehydrated chile. 2.
  4. Heat 1 Tbs. of olive oil in a skillet over medium heat.
  5. Add the chopped onion, paprika, and sliced ancho chile.
  6. Sauté for 6 minutes, stirring occasionally, until the onion becomes soft and golden.
  7. Add the chopped pimiento and minced garlic, followed by the vegetable broth.
  8. Cook for another 2 to 3 minutes, allowing the flavors to meld. 3.
  9. Stir in the diced tomatoes with their juice. Tear the slice of bread into small pieces and add them to the skillet along with the toasted almonds.
  10. Reduce the heat to medium-low and let the mixture simmer for 10 to 12 minutes, allowing the bread to soften and the sauce to thicken slightly. 4.
  11. Remove the skillet from the heat and stir in the sherry vinegar and the remaining 1 Tbs. of olive oil.
  12. Season with salt and pepper to your liking. Carefully transfer the mixture to a food processor and pulse until it reaches a chunky-smooth consistency.
  13. Serve warm or at room temperature.

Nutrition

Calories: 166kcalCarbohydrates: 18gProtein: 4gFat: 10g

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