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"Smoked Paprika Sauce, a variant of Roman-Style Salsa"
Romesco sauce is a classic Spanish/Catalan sauce that typically consists of peppers, tomatoes, and some type of nut. It works well both as a warm or cold sauce for fish, meat, and vegetarian dishes, as well as a dip. Feel free to make it a day in advance. The ingredient quantities are not very strict, and there are many variations of this pepper sauce. Here is yet another version.
Preheat the oven to 225 degrees Celsius.
Halve the bell peppers and remove the white, bitter parts.
Grease an ovenproof dish and add the peppers, garlic cloves (with skins), and almonds. Whole almonds work just as well as almond slivers.
Pepper, red
Garlic, clove
Almond, peeled
Steps 2
30 Mins
Roast in the oven for about 30 minutes in the middle rack, and remove the pan when the edges of the peppers start to color.
Steps 3
5 Mins
Place the bell peppers and almonds in a blender and add the roasted garlic cloves. Add olive oil, lemon zest, chili flakes, red wine vinegar, parsley, salt, and pepper. Initially, season lightly and add more after blending. Blend to the desired consistency and taste, adjusting the seasoning as necessary with whatever you feel is missing.
Olive oil
Lemon zest
Chili flakes
Vinegar, red wine
Parsley
Salt
Pepper
Steps 4
2 Mins
Sure!
Works well to prepare a day in advance, it only gets tastier after sitting in the fridge.
Serve lukewarm or cold as a side or use as a dip.
Här finns det kakor!
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