Spanish Romesco Sauce

There are so many different variations to this recipe that changes the flavor profile subtly. The staple ingredients that characterize this sauce from the Catalonia region are red peppers and nuts. I love this sauce because it can be used on nearly everything! Fabulous on chicken or turkey, amazing on fish, vegetables, and I even caught a family member eating it straight from the jar with a spoon. The most popular time to eat Romesco in Spain is during the spring when a special type of green onion comes into season. Barbecues are organized around these little onions, that look similar to a green onion or scallion, complete with roasted spring onions,Romesco  dipping sauce, and Spanish wine- of course. 

I use the following ingredients and blend them together in a food processor. I prefer to have small chunks of nuts to give the sauce more body but it can also be blended smooth. 

3-4 roasted red peppers (can be from a jar)

1-2 garlic cloves

1/2 c slivered almonds

1/4 c tomato paste/ purée

2 tbsp fresh herbs (like parsley, sage, etc)

1-2 tbsp balsamic vinegar

1-2 tsp smoked paprika

1/2 tsp cayenne pepper

1/4-1/2 c olive oil

Salt and pepper to taste

Blend to your satisfaction and consume with everything!! I've been giving jars of this away and keep a large jar of it in my fridge.