21 December, 2018
Spanish Romesco Sauce
Spanish Romesco Sauce is a simple sauce made from roasted red capsicum, tomato and almonds. Romesco Sauce is a versatile sauce that goes well with sandwiches, pasta, grilled veggies, chicken, fish… you name it.
The blogging world I meet many new bloggers and yes I get new inputs that I love to try. This Romesco Sauce I saw on Sujata place called PepperonPizza.
I had to make it for Akanksha who goes to college at what feels like the crack of dawn. I can barely open my eyes and then getting in a conversation about her breakfast is impossible. Both of us do not want an argument first thing in the morning so I make chapatti for her. This sauce she will love to smear on it to eat. We had it on bread too.
The reason why I am posting this recipe now is that I am participating in Bake-a- ton. We are a group of bloggers and every year in December Srivalli, our gang leader organises it. We bake and post 3 days a week. The only condition is baked!!! Do try it out and join the fun.
Spanish Romesco Sauce
- Serves: 2 cups
- Preparation Time: 10 minutes
- Cook Time: 45 minutes
- Passive Time: 15 minutes
- 1 cup red capsicum slices, roasted, peeled
- 1 cup red tomatoes roasted and peeled
- 2 cloves garlic
- 1 tbsp olive oil
- ½ cup peeled almonds or walnuts
- 2 slices bread of your choice
- ½ tsp red chilli flakes or to taste
- ½ tsp smoked paprika or to taste
- ½ tbsp parsley dried
- 1 tbsp red wine vinegar
- ½ cup olive oil
- ½ tsp salt or to taste
- ½ tsp pepper powder fresh or to taste
- Preheat the oven to 200C / 400 F.
- Slice the capsicum remove the stalk, seeds and membranes and the tomatoes.
- Brush the capsicum, tomatoes and garlic with a little olive oil.
- Sprinkle salt lightly.
- Transfer to a baking tray lined with parchment paper. Place the tomatoes with the sliced sides up.
- Bake for 20 minutes. Remove the garlic and set aside.
- Turn the slices and bake on the other side for another 20 minutes.
- Transfer the capsicum immediately to a bowl and let it sit covered for 15 minutes.
- In the hot oven put the almonds and the bread slices and let them toast for about 5 minutes. This can be done with the oven off too.
- After 15 minutes the capsicum and tomatoes will be easy to peel.
- Transfer immediately while hot to a flat surface (I used a flat chopping sheet) and cover with an inverted glass or metal bowl with no gaps underneath. The peppers will steam and the skin will begin to loosen.
- After about 15 minutes, you can easily peel the peppers and tomatoes.
- Peel the garlic.
- Crush the nuts, garlic bread, capsicum, tomatoes, parsley in the mixer.
- Add the chilli flakes, smoked paprika, salt and pepper and run the mixer.
- Add the vinegar and half the olive oil in a trickle while it the mixer is running.
- The consistency should be slightly runny. Check for seasoning then transfer to an airtight container and keep in the fridge till required.
Other dips that I have made in the past are
- Tzatziki a Greek Dip
- Ajika /Adjika a Georgian Red Chilli Dip
- Muhammara (Roasted Red Capsicum and Walnuts Dip)
- Kathiyawadi Garlic Chutney| Lasun Chutney|Condiments
- Marinara Sauce for Pasta
Check out the other bloggers doing this Bake-a-thon
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