You are just five minutes and a few ingredients away from one of my absolute favorite sauces! When I say it’s a quick and easy Romesco sauce, it is. And so much flavor! It perks up any dish you serve it with, and you can serve with a lot of different dishes. Grilled meats? Potatoes? Bread? Shrimp? Vegetables? All of these and more.
One thing I really adore is 5 minute dips and sauces, like my Blue Cheese Dressing or my Roasted Red Pepper and Feta Dip. That means as long as I have a few ingredients in the house, I can whip one of these up at the last minute when I’m looking at dinner and saying ‘this needs something,’ which is a thought that occurs to me rather more often than I would wish. 🙂 Half the time I have dinner all planned out and I know what I’m going to do, and the other half? I’m making it up as I go along. Sauces like this really help the making it up process!
So, if you are often standing in front of the fridge, wondering what you are going to eat, know that I am there with you in spirit. Some of my most interesting dishes have come about from my looking at various half-finished containers, bags of produce, and pantry items while my mind tries to turn all that into dinner.
As for the subject of this post? My easy Romesco sauce? It was a plan the first time I made it (and was actually just the latest in a line of different versions of Romesco, none of which were quite right), but now I keep some roasted peppers in the pantry and I always have the rest of the ingredients on hand, so I can and do make it whenever I’m in the mood. It’s a little sweet, a little spicy, a little sharp, and a lot tasty.
Come back Wednesday for the Fried Spanish Cauliflower I made to go along with the Romesco sauce. They were so yummy! We ate them all up without any trouble at all. Or at least we ate all the ones that I didn’t eat while I was taking photos. ?
– Happy Eating, Annemarie
- 1 7-oz jar roasted red pepper, drained
- 1 slice sandwich bread, lightly toasted
- ¼ cup slivered almonds, toasted
- 1 tsp sherry vinegar
- 1 clove garlic
- 1 tbsp olive oil
- 1 small jalapeno pepper, seeded
- ¼ tsp ancho chili powder
- ½ tsp paprika
- ½ tsp kosher salt
- Add all ingredients to a food processor and blend until smooth. Taste and adjust the seasonings as needed.
For the garlic, if you don't like a strong garlic flavor, cook the garlic in boiling water for 30 seconds before adding it to the food processor.
You can also use a few slices of pickled, jarred jalapeno instead of fresh.