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Romesco Sauce
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Romesco Sauce is the duck’s nuts. It takes everything from ‘ho hum’ to ‘shit yeah!’ in a splodge of a spoonful. It’s especially awesome on grilled seafood and pork, or as a healthy dip with veg sticks.
- 2 red capsicum, quartered
- 3 cloves garlic
- 1/3 cup tomato passata
- 1/2 cup blanched almonds, toasted
- 1 1/2 tablespoons apple cider vinegar
- 3 tablespoons extra virgin olive oil
- 2 teaspoons coconut sugar (optional)
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- sea salt and black pepper to taste
Preheat oven to 225 degrees Celsius
Remove loose papery skin from garlic, but leave the 3 cloves encased in the thicker skin. Wrap the garlic cloves in a small piece of foil
Place the capsicum quarters skin side up on a tray and along with the garlic, roast for 30 minutes, until capsicum skin blisters and blackens
Place the capsicum in a bowl covered in plastic wrap for 5 minutes or so, then when they are cool enough to handle, peel off the skin and remove seeds
While the capsicum and garlic are roasting, gently toast your almonds in a dry frypan (don’t take your eyes off those little suckers!)
throw the toasted almonds into your food processor and whizz to a rough crumb
Squeeze the roasted garlic cloves out of their casing and add this to the almonds along with all other ingredients
Season to taste then give yourself a high five
Tip: Smoked paprika makes all the difference in this sauce, so don’t be a noddy and go get some.
