Romesco Sauce
by
Derek Farwagi
Ingredients
- 1 red bell pepper
- 1 medium sized garlic clove
- 3 tbsp tomato purée
- 1 tbsp sherry vinegar
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- ¼ cup slivered almonds, toasted ( For a thicker sauce, use up to 1/2 cup)
- ¼ cup extra-virgin olive oil
- Salt and freshly ground black pepper to taste.
Instructions
- Sear a red pepper over a gas flame till its skin is scorched and the flesh is cooked – about 5 minutes. A knife should easily pierce the flesh when cooked. ( If you do not have a gas cooker, cut the stem off the pepper, cut it in half, deseed it and grill it under a broiler skin side till it starts blistering. Then peel, cut it up then follow the recipe).
- Peel pepper by scraping charred skin with a sharp knife and remove all the charred bits.
- Peel, remove the stem, de-seed and rinse off any charred bits and seeds. Cut up in 1/2 inch chunks and set aside.
- Toast the almonds for about 3 minutes then pulse in a food processor keeping the almonds coarse. Set aside in a bowl.
- Pulse all the other ingredients until puréed.
- Mix in the almonds and pulse a few times to mix.
- Season with salt and pepper and serve.
Notes
Will keep refrigerated for a couple of weeks.
Nutrition
Serving: 1OzCalories: 68kcalCarbohydrates: 2gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1mgPotassium: 59mgFiber: 1gSugar: 1gVitamin A: 480IUVitamin C: 16mgCalcium: 9mgIron: 1mg
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