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My review
Gluten-Free Romesco Sauce with Roasted Garlic
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Kim Culver
"An unexpectedly delicious sauce that I use as a dip and a sauce for meats, veggies, and anywhere I would like a kick of flavor. Sometimes just on a spoon!"
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Ingredients
35 m servings 92Original recipe yields 16 servings (2 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 450 degrees F (230 degrees C).
- Slice off the top 1/4 to 1/2 inch of the head of garlic. Drizzle garlic with 2 teaspoons olive oil and sprinkle with salt. Wrap in aluminum foil and place in a baking pan.
- Roast in the preheated oven for 20 minutes. Let cool until safe to handle. Squeeze the cloves out of their skins; discard skins.
- Place garlic, tomatoes, almonds, roasted peppers, vinegar, and smoked paprika in a food processor or blender. Pulse for 1 to 2 minutes until pureed, stopping to scrape down the sides as needed. Add 1/4 cup olive oil and blend until combined. Taste and season with salt and pepper. Add cayenne pepper.
Footnotes
- Cook's Notes:
- For real convenience, get a bag of pre-peeled garlic. Place on a parchment or nonstick foil, drizzle with olive oil, cover with foil and bake till soft. When cool, store in a jar covered with olive oil or your favorite oil and store in the refrigerator. Use about 10 cloves for this recipe.
- Substitute lemon juice for the vinegar if desired.