Romesco Sauce 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

  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.
    Process vegetables and almonds with a hand blender or food processor until almost smooth.
    Add remaining ingredients and whizz again until combined.
    Season to taste with salt and pepper.

https://www.cutting-edge-mediterranean-recipes.com/romesco-sauce.html