Brava Romesco Sauce
A complement to any Brava Combo
Serves
4
Active Time
~3-12 min
Total Time
~13-22 min
About this Recipe
A Spanish-inspired sauce we love for its rich flavor and versatility. An equal opportunist, it goes great with veggies (like cauliflower) and proteins alike. We’ve even been known to eat it by the spoonful on its own!
About this Recipe
A Spanish-inspired sauce we love for its rich flavor and versatility. An equal opportunist, it goes great with veggies (like cauliflower) and proteins alike. We’ve even been known to eat it by the spoonful on its own!
Ingredients
- 3 large roasted red bell peppers (or 8 oz jarred, drained)
- 1 garlic clove, smashed
- ½ cup blanched hazelnuts, toasted
- 2 tablespoons sherry vinegar
- 1 teaspoon smoked or sweet paprika
From Your Pantry
½cup extra-virgin olive oil
kosher salt and freshly ground black pepper
Equipment
blender or food processor
Brava metal tray
Nutrition Information
Allergens: Tree nuts (Hazelnuts)
-
1Instructions
- Place bell peppers in Zone 2 of Brava metal tray.
- Slide metal tray into bottom shelf.
- Press green button to continue.
- Note: You will flip bell peppers after 5 minutes.
- Once Brava notifies you, flip peppers and roast 5 minutes more.
- Using a paper towel, peel roasted peppers and discard seeds.
- Add bell peppers, garlic, hazelnuts, sherry vinegar and paprika to blender or food processor; pulse until ingredients are very finely chopped.
- With motor running, slowly add oil; process until smooth.
- Season with salt and pepper.
