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Romesco Sauce Recipe

Romesco Sauce - So Versatile, Easy And Delicious

A Mediterranean Romesco Sauce Recipe

Romesco Sauce originates from Tarragona (Catalonia, Spain) and is usually made from almonds, pine nuts, and/or hazelnuts, roasted garlic, olive oil and red pepper. Other common ingredients include roasted tomatoes, red wine vinegar and onion. Leaves of fennel or mint may be added, particularly if served with fish or escargot. This sauce is great also with grilled meats, vegetables and poultry, stirred into fish stews, tossed together with pasta, and an unusual veggie sandwich filling.
Why not include this in your own Mediterranean diet it's healthy and full of goodness.
Eat well - feel full and satisfied and lose those excess pounds without undue effort.

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Ingredients

2 red peppers, quartered and seeded
4 fat cloves garlic, unpeeled
1 large ripe tomato
125g / 4 1/2 oz whole blanched almonds - use a mixture of pine nuts and hazelnuts as well if you like
1/4 teaspoon smoked Spanish paprika
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
Pinch of dried red chilli flakes (optional)
Salt to taste

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Method

Preheat grill on high heat or use your oven.
Place red pepper, skin-side up, on an oven tray with the garlic and whole tomato and drizzle over the olive oil.
Grill for 15 minutes or until the skins are blackened, or roast in the oven till well browned.
Cool.
Remove and discard the pepper, garlic and tomato skins.
Remove seeds from tomato.
Put them all into a bowl with the almonds and whizz with a stick blender or food processor until almost smooth.
Add remaining ingredients and whizz again until combined.
Season to taste with salt and pepper.
Ready to serve.