Romesco sauce

Romesco sauce

By
From
Mr Wilkinson's Simply Dressed Salads
Makes
750 ml
Photographer
Jacqui Melville

Romesco is brilliant as a dip or sauce for any vegetable, meat or fish. Keep this one in the fridge (it will keep for ages), so you have a delicious sauce on hand at all times.

Ingredients

Quantity Ingredient
5 red capsicums, (about 850 g in total)
75ml olive oil
2 oregano sprigs
2 thyme sprigs
85g quince paste
50g blanched almonds, chopped
1 garlic clove
pinch fennel seeds
pinch coriander seeds
pinch nigella seeds, (see glossary)
pinch cumin seeds
pinch ground sumac, (see glossary)
1-2 teaspoons fine salt flakes
200ml extra-virgin olive oil
30ml cabernet vinegar or red wine vinegar

Method

  1. Preheat the oven to 220ºC. Place the capsicums in a roasting tin and drizzle with the olive oil. Add the oregano and thyme sprigs and mix together. Roast for 40–50 minutes, shaking the tin every 8 minutes or so, until the capsicums are soft and the skins nicely browned.
  2. Take them out of the oven, cover with foil and let the capsicums steam for 10 minutes, so they’ll be easy to peel.
  3. Carefully peel the capsicums, and remove all the seeds. Place the flesh in a food processor, along with the quince paste, almonds and garlic. Blitz to a purée. Add the spices, and salt to taste, and blitz again.
  4. Pour into a bowl, then fold in the extra-virgin olive oil and vinegar. Now check for a nice salt and acid balance, and you’re done.
  5. The sauce will keep well in an airtight container in the fridge for up to 1 week.
Tags:
salad
salads
vegetables
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