Romesco Sauce

Romesco Sauce

Romesco sauce. I’d heard of it on cooking shows and had no idea what it was. Wow was I missing something. This flavourful beauty can take your food from pretty good to awesome, its that good.

A few easy steps and you are in business. I made mine froze it and then used it when we were camping. Next time I will double the recipe and package up in just enough for two sizes. That way I can get one package out for my husband and I and more if we have company.

This recipe was another of the practice recipes with my Plantbased Culinary program through Rouxbe, https://rouxbe.com/

I think you’re going love it….let’s get at it…

Romesco Sauce

Romesco Sauce is easy to make. You could make it ahead of time and put it in the fridge for a few days or in the freezer for another day. If you are able, buy organic peppers and they are one of the dirty dozen. I know they are more expensive, you and your family are worth it.

For your Mis en Place….a fancy name for prepping all your ingredients; you will roast the peppers and toast the nuts separately.

Let’s start with the Roasted Peppers

What you will need to make the roasted peppers:

• 6 red bell peppers
• 1 to 2 t olive oil (for roasting)

How to prep your roasted peppers:

1. Preheat the oven to 450°

   

2. Lightly coat the peppers with a bit of oil.
3. Place the whole peppers onto a tray covered with parchment paper. Turn the peppers until they are mostly black and bubbly. Turn them so often so they cook evenly.
4. Once they are bubbly and blackened, remove from the oven and place in a bowl. Cover the bowl with plastic wrap and seal. Let them sit for 10 to 20 minutes, until the skins peel off fairly easily.
5. Let them cool enough to handle, careful they can be hot inside. Take the seeds out of the middle too and set aside.

Next let’s prepare the toasted nuts:

What you will need for the toasted nuts:

• 1/3 c raw almonds
• ¼ c hazelnuts

How to make the nuts and spices:

1. Preheat the oven to 350°
2. Put the hazelnuts and almonds on a cookie sheet and for a few minutes in the preheated oven. When hot and a bit crunchy, remove and set aside to cool.
3. When they are cool enough to handle, remove the skins from the hazelnuts by rubbing them together in your hand on in a towel. Set aside.
   

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Let’s make the Romesco Sauce

What other ingredients you will need, besides the roasted peppers and the nuts you have prepared.

• 1 to 2 garlic cloves
• ¼ t smoked paprika
• ½ t hot paprika
• 1 ½ T sherry vinegar
• 3 T extra virgin olive oil
• ½ to 1 t sea salt

How to make the Romesco Sauce:

1. Peel the garlic and puree the garlic in a food processor

   

2. Add the nuts and grind fairly small, the smoother the grind, the smoother the sauce. A personal choice on texture.
3. Add the roasted peppers and continue

   

   to blend till smooth.

4. Add paprika, sherry vinegar and pulse a few times.
5. Add the some of the oil and a bit of salt, pulse again and taste for flavour. Add more salt and oil as desired.

   

   

   

This sauce is wonderful on pasta, add it too a burrito, as a dip, a bit in a soup for added flavour. Have fun!