Grilled Pepper Romesco Sauce



Serving size

2 Tbsp
45 minutes

This sauce will keep well, refrigerated, for 4-5 days. Try it as a spread on sandwiches!


1 Large Red bell peppers
2 Tbsp. No salt added tomato paste
1/2 cup, whole Almonds (lightly toasted)
2 clove Garlic, raw (smashed)
2 Tbsp. Fresh parsley (roughly chopped)
2 Tbsp sherry vinegar
1 tsp. Smoked paprika
1/2 cup Olive oil (use extra-virgin olive oil)
1/2 tsp. Salt


Gather all ingredients and equipment.

There are two methods to grilling the pepper:

1. On the grill:

Place whole pepper on preheated grill and char on all sides, about 10-15 minutes.

Remove from grill and place in a covered bowl to cool.

Once cooled, gently rub off the charred skin.

Cut open to remove the stem and seeds.

2. In the oven:

Set the oven to broil and adjust rack to the highhest level.

Cut peppers in half.

Place cut side down on a sheet pan lined with aluminum foil.

Place under broiler.

When pepper is completely charred, remove from oven.

Carefully fold the foil around the pepper, creating a sealed pouch.

Allow to cool.

Once cool, gently rub off the charred skin.

To make the sauce

Pulse the charred red bell pepper, tomato paste, garlic, almonds, parsley, vinegar, smoked paprika, and salt in a food processor until very finely chopped.

With the processor running, slowly drizzle in the olive oil; process until smooth.

Store in an airtight container in the refrigerator.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

"Do not be seduced by those big-box come-ons, full of “complete sets” of extraneous cookware. A complete set is whatever you need, and maybe all you need is a wok and a hot place to grill your bacon. In a pinch, I can do it all with my good heavy nonstick frying pan. Besides the obvious braising, browning, and frying, I can make sauces and stir-fries in it, toast cheese sandwiches and slivered almonds, use the underside to pound cutlets, and in a pinch probably swing it to defend my honor."

Jennifer Crusie, Agnes and the Hitman