Roasty-toasty peppers, lemon juice, sherry vinegar and a pop of smoked paprika make this traditional Spanish sauce one that we return to again and again. Super with almost anything – from toast to seafood, veggies to chicken, once you try this creamy dip you’ll make a double recipe and freeze half for later.
Smoked paprika makes this so smoky and rich tasting. Bonus? Its good for you too! The pepper is the similar to the kind that makes Hungarian paprika flavorful – but before the pepper is dried and powdered – its smoked! Yum. Even a small amount of this spice brings some health benefits to your table. Paprika has four carotenoids; all four function as antioxidants, but the first two are converted into the form of vitamin A that is used in the eyes to turn light into vision and is needed to produce the protein that makes skin. It also has capsaicin in the spice. That is the active ingredient in chili peppers that causes their heat. In laboratory experiments, capsaicin relaxes blood vessels, which lowers blood pressure, according to research published in the August 2010 issue of “Cellular Metabolism.” Remember, just a single 1-tablespoon serving provides ample amounts of several beneficial nutrients! That is the exact amount used in this recipe so enjoy!
Romesco Sauce
1 Cup Almonds
2 1” Slices Rustic Country Bread
1/2 Cup Sherry Vinegar
2 Roasted Red Peppers
2 TB Tomato Paste
1 TB Fresh Lemon Juice
1 TB Sweet Smoked Paprika
1/2 Tsp each Salt and Black Pepper
3/4 Cup Extra Virgin Olive Oil
Step One
On a baking sheet, toast the almonds in a 350F oven for 10 minutes. Set aside to cool.
Step Two
Cube the bread, and place in a bowl with the vinegar for 30 minutes.
Step Three
In a food processor, grind the almonds, add the vinegar and bread, the peppers, tomato paste, lemon juice, paprika, salt and pepper. With the motor running, slowly add the olive oil. Taste for salt and pepper and serve.
Serve it with chicken or shrimp skewers, use it for a dip for veggies or toss the sauce with steamed broccoli florets (Steam in Microwave for 2 minutes) and whole wheat pasta. Grate some Manchego cheese on top.