Romesco Sauce

I absolutely LOVE Romesco sauce. I made this for the first time about 3 years ago and it was love at first bite.

It has everything I personally love in a sauce or dip and is packed full of flavours.

Romesco Sauce

THIS SAUCE IS MADE WITH

• toasted Almonds

• oven roasted red peppers

• tomato paste

• ground cumin

• ground smoked paprika

• ground coriander

• olive oil

• chipotle paste

• garlic

• chilli

• red wine vinegar

ALTERNATIVE OPTIONS

• replace Almonds with Hazelnuts

• replace the oven roasted peppers with ones from the jar.

• use sundried tomatoes instead of tomato paste.

BEST WAYS TO ENJOY THIS

• It's fantastic as a pasta sauce - try with some zucchini noodles

• With roasted vegetables or potatoes

• Serve as a sauce in a homemade falafels wrap (like the below)

• As a spread on a sandwich

• As a dip for veggies

• As a filling in a babka

• And even better... eating spoonsful straight from the blender.

SMOKY ROMESCO SAUCE

This sauce has crunch, it has sweetness, it's smoky and packed full of flavour.

Serves: 4 - 6

Time: 10 minutes

INGREDIENTS

• 1/2 cup whole almonds

• 1 fresh red bell pepper or 1 roasted red pepper from a jar

• 2 tbsp tomato paste

• 1 clove garlic

• 1 tsp red wine vinegar

• 3 - 4 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp ground cumin

• 1/2 tsp ground coriander

• 1 tsp chipotle paste (optional, but recommended)

• salt and pepper to taste

INSTRUCTIONS

1. Roast the almonds under the grill in the oven for about 5 minutes or until starting to toast. Remove from the oven and set aside to cool.

2. Cut the bell pepper in half and remove the stalk, seeds and the white membrane.

3. Place the pepper under a hot grill with the skin side up, turning as the skin blackens and chars.

4. Once charred all over remove the peppers and put them in a bowl, cover with cling film OR put them in a plastic bag and leave to cool.

5. Once the peppers are cooled you should be able to peel the skin away easily.

6. Place all the remaining ingredients, the cooled almonds and peeled pepper in a food processor and pulse until the ingredients are well combined. You can blend until smooth or (my preference) still keep a bit of crunch from the almonds.

7. Taste and adjust seasoning if required. Pulse for a few more seconds if anything additional is added.

8. Serve or store in the fridge until required.

HAVE YOU MADE THIS RECIPES?

Let me know if you made this and tag me on Instagram

@lychees_and_leggings and #lychees_and_leggings