Spanish Romesco Sauce

Page 29

| Course Type: Sauces/Gravies

(1 review)

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Recipe Reviews

A delicious and versatile sauce made with roasted peppers and tomatoes and thickened with toasted bread and ground almonds.

The ingredient preparation is a little fiddly but once the roasting and toasting is out of the way, everything is simply blended together. The author warns that the raw garlic in the sauce becomes more pungent over time so, since I was making enough to serve at 2 meals, I roasted the garlic with the red pepper to make it more mellow.

A few options are given regarding the spices…I went with red pepper flakes and smoked paprika. As a result, the sauce was smoky, sweet and tangy with a little bit of heat.

It was delicious with grilled chicken and fish but I think it would be great as a spread on a burger/sandwich or just on a slice of toasted crusty bread.

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