Ingredients
- 4 medium red bell peppers, cut in half lengthwise, then stem, seeds, and membranes removed (600 g)
- 1 cup raw almonds (140 g)
- ¼ cup red wine vinegar (60 ml)
- 2 teaspoons garlic, minced (8 g)
- 1 teaspoon smoked paprika powder
- ¾ teaspoon salt
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Cut the peppers in half lengthwise and remove the seeds and the stem from each. Place the peppers cut side down on the baking sheet.
- When the oven reaches temperature, place the baking sheet in the oven and bake for about 25 minutes, or until the tops are nice and charred.
- Take the peppers out of the oven and allow them to cool until you can touch them without burning your fingers. Peel and discard the skin off the peppers and transfer the peppers to your food processor, along with the almonds, vinegar, garlic, smoked paprika, and salt.
- Process the mixture until everything is mixed up and the almonds are in tiny little pieces. You can process it longer for a smoother sauce, but we like to leave it like this for the yummy texture of the almond pieces.
- Serving suggestion: Spread Romesco Sauce onto toast and add some arugula. Top with avocado, tomato, and sauerkraut.