Getting Saucy with Chef Nicole: Really Quick Romesco
Recipe type: Sauce, Dip, Condiment
Cuisine: Spanish, Californian
Prep time: 
Total time: 
Serves: 1 cup
This sauce-dip-condiment tastes light while bringing smoke and depth to whatever you pair it with.
  • 1 cup roasted red peppers (or yellow and orange if you want to experiment with color!)
  • 1 garlic clove
  • ½ c toasted slivered or shaved almonds
  • ¼ c tomato sauce (sometimes I cheat with sugar-free prepared marinara!)
  • 2 Tablespoons sherry vinegar
  • 2 tsp smoked paprika - if you choose hot, you can skip the next ingredient
  • ¼ tsp hot pepper flakes, ground cayenne or chipotle
  • ½ c olive oil
  • Salt & pepper to taste
  1. Combine everything up to salt & pepper in blender or food processor. Season to taste before transferring to small lidded jar. Keeps in refrigerator for 1 - 2 weeks.
Recipe by Chef Nicole Poirier at