If you’re familiar with romesco sauce, you know it’s from the Catalonia region of Spain, and it’s frequently served as an accompaniment to fish, chicken or lamb. The recipe always includes roasted red peppers, but there are umpteen variations when it comes to the rest of the ingredients. Some include tomatoes, some not; some include almonds, some not. Think of it as a Spanish version of Italian pesto, with peppers instead of basil as the base.
Printable Recipe Here
from Aliza Green’s Starting with Ingredients
2 large whole roasted red peppers
6 large cloves garlic
1 cup olive oil, divided
1 (1-inch thick) slice French baguette, crust removed,
cut in cubes (I just use 1 slice of bread)
¼ pound whole hazelnuts toasted and skins rubbed
1-1/2 teaspoons Pimenton dulce + ½ teaspoon cayenne
or 1-1/2 teaspoons hot paprika
¼ cup sherry vinegar
Kosher salt to taste
Puree the peppers and their juice in the bowl of a
food processor. Without washing the bowl, transfer the paste to
a small pot and then cook slowly until it’s thick enough to hold its
shape, about 10 minutes.
Place the garlic and ½ cup of the olive oil
in a small pot and cook until the garlic is lightly browned, about 10
minutes. Add the cubed bread and cook 2 minutes longer or until lightly
Place the pepper paste, hazelnuts, and the garlic
and bread cubes and their cooking oil back into the food processor.
Process to a chunky paste, then add the Pimenton, sherry vinegar and
Process again, then drizzle the remaining olive oil
to make a thick sauce. Store in refrigerator for up to 2 weeks.