Servings: 8 · Prep Time: 10 mins · Cooking Time: 40 mins
Total Time: 50 mins
Romesco is a tomato-based sauce that originated from Tarragona, Catalonia. The Spanish fishermen made this sauce to be eaten with their catch and often added parsley, fennel or mint leaves.
- Almond Flakes (60g toasted)
- Red Peppers (3 charred)
- Red Wine Vinegar (or sherry) (2 tsp)
- Tomato Pur�e (1 tsp)
- Cayenne Pepper (1/2 tsp)
- Garlic (1/2 clove)
- Extra Virgin Olive Oil (4 tbsp)
- Parsley (handfull)
- Smoked Paprika (1/2 tsp)
Preheat oven to 160 degrees.
Place peppers on an oven proof dish and lightly drizzle with olive oil and season. Cook for 20 minutes, take then turn the peppers and cook for another 20 minutes until nicely charred. Take out the oven and leave to cool on the side.
Heat a dry pan and toast almonds for about 3-4 minutes, be careful not to burn.
Once the peppers are cooled, carefully de-seed them, Now place the peppers and all other ingredients into a food blender and blend.
This is a delicious sauce to have with meat or fish, or simply as a dip.