ROMESCO SAUCE
·
JANUARY 31, 2020
Servings
1
Difficulty
Easy
Prep Time
5 mins
Cook Time
15 mins
Whip up a jar of this good-with-everything Spanish condiment for a week of dressed-up simple suppers.
Romesco is a Spanish staple that dresses up eggs, potatoes, grilled or roasted meat and seafood. We’ve even been known to scoop it up alone with warm tortillas for a snack. Romesco starts with roasted peppers and tomatoes and blends in toasted almonds and bread for added body and heft.
FEATURED SEEDLINGS
INGREDIENTS
1
sweet red bell pepper (or 2-3 cornito or lunchbox peppers), roasted, peeled and de-seeded
6-8
cherry tomatoes
1 slice
sourdough bread, crust removed, cut into quarters
2 cloves
garlic, peeled and smashed
2 Tbsp
almonds, raw
1 c
olive oil, divided
2 Tbsp
sherry or red wine vinegar
to taste
salt
pinch of
smoked paprika (optional)
INSTRUCTIONS
Step 1
In a small skillet, heat 2 tablespoons olive oil over medium high heat. Add almonds, bread, and garlic and toast. Remove bread and garlic when golden brown and continue toasting until almonds smell nutty.
Step 2
Place peppers, tomatoes, bread, garlic, vinegar, salt, paprika, and almonds in blender and pulse briefly. With the machine running, slowly add the olive oil until sauce is spoonable and emulsified.
Step 3
Taste and add salt and/or vinegar as needed.
Step 4
Serve immediately or keep in a tightly sealed jar in refrigerator for up to one week.