Romesco sauce

Romesco sauce

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From
Have You Eaten
Makes
500 ml
Photographer
Billy Law

This is my go-to sauce for anything Spanish. I love the smokiness of the grilled capsicum, the nutty flavour of almonds and the hint of spicy heat from the cayenne pepper. Romesco sauce goes well with fish and roasted potatoes, and sometimes I even use it on pizza and pasta.

Ingredients

Quantity Ingredient
1 red capsicum
2 garlic cloves, roughly chopped
400g tinned chopped tomatoes
2 1/2 tablespoons red wine vinegar
2 slices bread, toasted
80g blanched almonds, toasted
3 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
1 teaspoon salt

Method

  1. Place the capsicum on top of a gas stove over a naked flame, turning frequently using kitchen tongs, and let it roast until the skin blackens and blisters on all sides. If you don’t have a gas stove, you can roast the capsicum on the barbecue or in the oven under a hot grill (broiler).
  2. Put the charred capsicum in a zip-lock bag and let it steam for 10 minutes until softened. Rub the capsicum against the plastic bag to peel the skin off. Remove from the bag and rinse under water, then dry and cut into big chunks. Put the capsicum, garlic, tomatoes, vinegar, bread and almonds in a food processor and process until smooth.
  3. Heat the olive oil in a frying pan over medium heat and sauté the capsicum mixture until thickened. Season with smoked paprika, cayenne pepper and salt. Turn off the heat and let it cool in the pan, then pour into an airtight container and store in the refrigerator for up to 1 month.
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