Romesco Sauce with Chipotle Oil


¾ cup

Blanched, slivered almonds


Cloves garlic, thickly sliced


Slice white bread, torn into small pieces


Whole tomatoes, charred, blackened skin removed, flesh coarsely chopped

1/2 cup

Roasted red peppers

3 tbsp.

LG Chipotle Olive Oil

1 tsp.

Sweet paprika

¼ tsp.

Cayenne powder

2 tbsps.

Sherry Reserva Vinegar


Sea Salt & Black Pepper


  1. In a large skillet over medium heat, cook almonds, garlic, and bread, tossing frequently, until lightly browned; 5 to 8 minutes. Transfer to a plate to cool completely.
  2. Place almond mixture in a food processor; process until finely ground. Add tomatoes, peppers, vinegar, paprika, and cayenne; process until smooth. With motor running, gradually add oil; process until combined. Season with salt & pepper.
  3. Serve room temperature or lightly warmed with Meatballs.

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