Whip up this vibrant Spanish Romesco Sauce, perfect for slathering on grilled meats or veggies. It's a creamy blend of almonds, garlic, and peppers, spiced up with a Texas twist! Enjoy the rich, nutty, and bold flavors that make every bite unforgettable!
Short
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
Ingredients
30 almonds
5 cloves of garlic
3 Nora peppers
2 slices of crustless brown bread
2 tbsp red wine vinegar
1 can of high-quality tomato pulp
2 roasted red bell peppers
240 ml / 1 cup of olive oil
- 1 tbsp PitmasterX Texas BBQ seasoning
Tools
Thanks to Kamado Joe for sponsoring this recipe Visit their website to learn more.
How to
- Get ready to add a splash of Spanish flair to your BBQ with this easy-to-make Romesco sauce! Start by firing up your grill to a medium heat, around 175°C or 350°F, perfect for roasting your bell peppers until they're beautifully charred. Once cooled, peel off the charred skin.
- Next, grab your blender and toss in the almonds, peeled garlic cloves, and the deseeded Nora peppers. Add the crustless brown bread torn into pieces, the red wine vinegar, and that can of high-quality tomato pulp for a rich base. Throw in the grilled, peeled red peppers and a generous pour of olive oil to bring everything together. Sprinkle in the PitmasterX Texas BBQ seasoning for that smoky kick.
- Secure the lid on your blender and blend until the mixture becomes creamy and smooth. You're aiming for a silky texture that drapes beautifully over anything it touches. Taste and adjust the seasoning if needed, maybe a pinch more salt or a splash more vinegar to brighten things up.
