Roasted Red Pepper Romesco Sauce
This tasty sauce is as versatile as it is delicious.
Ingredients
1 thick slice of baguette, sourdough, or gluten-free bread, toasted and broken into pieces
2 medium red bell peppers or 3 medium red Italian roasting peppers, roasted (see instructions)
3/4 cup raw hazelnuts (or almonds or walnuts or combo), toasted and skinned
2 large cloves garlic
3 Tbsp tomato paste (or 2 whole roma tomatoes, roasted and skinned)
1 tsp smoked paprika
¼ tsp hot paprika or 1/8 tsp. cayenne
½ tsp sea salt and black pepper to taste
2 to 3 Tbsp sherry vinegar
6 Tbsp olive oil
Directions
Place red peppers whole on hot grill or under broiler or directly over the flames of a gas grill for a couple minutes, until the side closest to the heat starts to blacken and blister. Rotate until all sides are blistered.
Place peppers in a bowl or pot and cover with a lid or plastic wrap and let steam for a few minutes. Use your hands or the back of a knife to remove blackened skin, stem, and seeds. You can do this under water if you like, or rinse afterwards (although I like the added flavor a bit of remaining char will give the peppers).
Place toasted nuts, garlic, tomato paste, paprikas , salt, pepper, and sherry vinegar in food processor and process to a chunky paste. Add toasted bread and seeded/skinned roasted red peppers and process until almost smooth.
With machine running, pour in olive oil until smooth. Adjust seasoning to taste.
Serve with grilled chicken/ pork/fish/vegetables or roasted potatoes or toasted bread and olives. Will keep in the refrigerator for several days or can be frozen for later use.
Suggestions
Serve hot or room-temperature as an appetizer, side dish, or a vegetarian main course with creamy polenta and garlicky white beans or chickpeas.
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