Authentic Spanish Romesco Sauce

Name: Authentic Spanish Romesco Sauce
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2
Ingredients: 2 red capsicum / bell peppers; 1 tomato; 5 clove garlic cloves; 3 tbsp extra-virgin olive oil; 2 slice white sandwich bread; 0.5 cup natural almonds; 1 tbsp sherry vinegar; 1 tbsp smoked paprika; 0.25 tsp cayenne pepper; 1 tsp salt

A rich, smoky, and nutty Spanish sauce made from roasted red peppers, toasted almonds, and garlic. This versatile condiment is perfect as a dip for crusty bread or a vibrant topping for grilled fish, poultry, and vegetables.

Servings2 Portions

Prep Time5 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

red capsicum / bell peppers
2
tomato
1
garlic cloves
5 clove
extra-virgin olive oil
3 tbsp
white sandwich bread
2 slice
natural almonds
0.5 cup
sherry vinegar
1 tbsp
smoked paprika
1 tbsp
cayenne pepper
0.3 tsp
salt
1 tsp

Step-by-Step Instructions

Preheat your barbecue grill or a gas stove burner to high. Place the whole red capsicums directly over the flame and roast, turning occasionally, until the skin is completely blackened and blistered all over.

Transfer the charred capsicums to a bowl and cover tightly with plastic wrap or a lid. Let them sit for at least 20 minutes; the steam will loosen the skins. Once cooled, peel off the charred skin, remove the seeds and stems, and place the flesh into a blender.

Preheat your oven to 180°C (350°F). Place the whole tomato and unpeeled garlic cloves on a piece of aluminum foil. Drizzle with 2 teaspoons of olive oil, wrap the foil tightly to create a packet, and place it on a baking tray.

Add the bread slices and natural almonds directly onto the same baking tray next to the foil packet. Bake for about 5 minutes until the bread is golden and the almonds are fragrant. Remove the bread and almonds from the oven. Tear the bread into small pieces and add both to the blender.

Continue baking the garlic and tomato packet for another 25 minutes, or until the tomato is very tender. Carefully open the foil and let it cool. Peel the tomato and add it to the blender. Squeeze the roasted garlic out of its skins and add the softened cloves to the blender as well.