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Romesco Sauce
Ingredients
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150 Spanish extra virgin olive oil, divided
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1 slice white bread
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1 red pepper, roasted, peeled and seeded
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1 tomato, peeled, seeded and chopped
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1 teaspoon Minced Garlic
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100 grams (4 ounce) Marcona almonds
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1/2 teaspoon Chilli Flakes
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2 tablespoons Paprika
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1/4 teaspoon Coarse Ground Black Pepper
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1/4 teaspoon Sea Salt
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2 tablespoons sherry vinegar
Key Products
- Store sauce in tightly covered container in refrigerator for up to 1 week.
- This versatile sauce can be served on plancha grilled meats, chicken, seafood, vegetables and burgers or as a spread on toasted bread.
Instructions
- 1 Heat 2 tbs of the oil in a small frying pan. Fry the bread until golden brown, turning once.
- 2 Place the bell pepper, tomato and Garlic into a food processor, cover and blend on high speed for 30 seconds. Add the almonds, bread, spices, seasonings and vinegar. With the blender running on medium speed, gradually add all the oil, then blend on high speed until smooth.
- 3 Refrigerate for at least 30 minutes to allow flavours to develop, or until ready to serve.
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