Romesco Sauce
This chunky sauce is good spooned over summer vegetables, grilled meats, and creamy cheeses. Sky's the limit.
Ingredients
2 red bell peppers
1 C almonds
1 small onion
1/2 tsp smoked paprika
1/2 tsp cumin
1/2 tsp carraway
1/4 tsp red chili flakes
1/2 C olive oil
1/2 tsp salt
1 T red wine vinegar
Method
- Grill or burn the bell pepper until well charred
- Transfer to a bowl and cover with plastic wrap and allow to cool
- Mince the onion
- Heat the olive oil in a frying pan
- When just about to smoking point add the spices and remove from the heat
- When spices are fragrant, pour over the onion and add the salt and let sit
- Peel and seed the red pepper
- Pulse the almonds until roughly ground and remove
- Place the red pepper in the food processor and pulse until finely chopped
- Combine the almonds, bell pepper, vinegar, and onion mixture
- Taste and add vinegar and salt as needed
- Store covered in the fridge for up to two weeks
