Servings: 8 Prep: 10 min Cook: 0 min Total: 10 min
Romesco is a thick nut and pepper sauce, coming from Northern Spain. In my mind, it belongs in the pesto family, but … it really doesn’t. There’s no cheese, it’s not Italian and … it’s just not pesto. Those little factoids don’t seem to stop me from holding it in my mind with other pesto’s and even the occasional tapenade!
Romesco is a really simple sauce to make, provided you’ve got the stuff lying around. I won’t lie to you. It’s VERY common for me to toast a bunch of slivered almonds and leave them in a jar. I go through them quickly, so they never really have time to go bad. I also tend to use roasted peppers from a jar that lives in my fridge. Yes, I bought them from a store. Don’t tell anyone.
From there, it’s really a matter of blending those two ingredients with a few other things. Then … ROMESCO!
This sauce is excellent with almost everything except dessert. It’s stupendous with fish. This sauce is a amazing with some simple grilled vegetables. It’s perfectly matched with a meaty pork chop. Try a full dollop on a freshly grilled shrimp, then hold on to your chair. The list could go on!!
Makes about 8 two-tablespoon portions.
- 2 small roasted red bell peppers peeled and seeded
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp crushed red chili flakes
- 4 each garlic cloves minced
- 2 tbsp extra virgin olive oil
- 1/4 cup blanched and slivered almonds toasted
- 2 tbsp red wine vinegar
- salt and fresh cracked pepper to taste
- Dry the roasted peppers with a paper towel. Press out any extra moisture.
- Add the ingredients to a food processor and puree until the desired consistency. Some like smooth, while others like rustic!
- Season to taste. Serve!
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