Romesco (Roasted Red Pepper Sauce)

5.0 (1 reviews)

36 red bell peppers
8 cups toasted almonds
1 1/2 cups garlic cloves
1 cup balsamic vinegar
1/2 cup chopped chipotles
4 cups organic canola oil, plus extra for coating the baking trays
4 cups organic olive oil
4 plastic spoonfuls salt

• Coat 1 1/2 to 2 large baking trays with canola oil. Place all the peppers on the trays—they can be packed tightly. Roast in a 400°F oven for 45 minutes, until partly blackened and very soft. Peel the skin off and deseed.
• Toss in a large bucket with all the other ingredients and buzz thoroughly with an immersion blender.

Makes 2 1/2 gallons

Get PETA Updates

Stay up to date on the latest vegan trends and get breaking animal rights news delivered straight to your inbox!

By submitting this form, you’re acknowledging that you have read and agree to our privacy policy and agree to receive e-mails from us.

 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind