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Romesco sauce

Romesco sauce

https://www.coop.co.uk/recipes/romesco-sauce

This Spanish dip is usually made with red peppers, but the green ones in our mix go well with the balsamic and almonds

  • Feeds 8 Feeds 8
  • Ready in 30 minutes

Each serving contains

  • Energy
    6%
    491kj 118kcal
  • Fat
    Med 13%
    9g
  • Saturates
    Low 4%
    6.1g
  • Sugar
    Med 5%
    4.6g
  • Salt
    Low 0%
    3g

% of adult’s reference intake | Carbohydrates per serving : 5g

Ingredients

  • 300g frozen Co-op sliced mixed peppers
  • 1 tsp smoked paprika
  • 1 tbsp Co-op extra virgin olive oil, plus extra to drizzle
  • 100g Co-op whole almonds
  • 1 small garlic clove, crushed
  • 2 tbsp Co-op Irresistible balsamic vinegar of Modena
  • 2 Co-op salad tomatoes, roughly chopped
  • 1 tbsp Co-op tomato purée
  • Pinch of chilli flakes, plus extra to serve
  • Co-op pitta bread, toasted, and crudités (we used cucumber, radishes, carrots and celery), to serve (optional)

Ingredients may vary. Always check packaging for allergen information.

Method

  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. On a large baking tray, toss the peppers in the paprika, oil and seasoning, then roast for 20 mins until softened
  3. On a separate baking tray, toast the almonds for 6-8 mins, until they start to change colour, then set aside to cool
  4. Tip the roasted peppers and nuts into a food processor with the garlic, balsamic vinegar, tomatoes, tomato purée and chilli, then blend into a paste
  5. Season to taste
  6. Spoon into a bowl, top with a drizzle of olive oil and a pinch more of the chilli flakes, then serve with the pitta bread and crudités, if using
  7. Store the romesco in an airtight container in the fridge for up to 1 week

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