HomeRecipeSpanish Romesco Sauce

Spanish Romesco Sauce

Comments : 22 Posted in : Accompaniments, Bachelor Recipes, Baked, Blending, Condiments, Diabetics Friendly Foods, Dips, For the Tiffin Box, Healthy food, Kid Friendly, Sauces, Simple and Healthy Vegetarian Diet in Old Age, Spanish Romesco Sauce on by : ArchanaPotdar Tags: , , , , , , , , , , ,

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.

dips, sauce

Spanish Romesco Sauce with Honey Oatmeal Applesauce Bread

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.

Thanks, Sujata!!

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.

dips, sauce

Spanish Romesco Sauce

Spanish Romesco Sauce

  • Serves: 2 cups
  • Preparation Time: 10 minutes
  • Cook Time: 45 minutes
  • Passive Time: 15 minutes

Ingredients:

  • 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

Method:

  • 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.
dips, sauce

Spanish Romesco Sauce

Ingredients
Servings:
Instructions
  1. Preheat the oven to 200C / 400 F.
  2. Slice the capsicum remove the stalk, seeds and membranes and the tomatoes.
  3. Brush the capsicum, tomatoes and garlic with a little olive oil.
  4. Sprinkle salt lightly.
  5. Transfer to a baking tray lined with parchment paper. Place the tomatoes with the sliced sides up.
  6. Bake for 20 minutes. Remove the garlic and set aside.
  7. Turn the slices and bake on the other side for another 20 minutes.
  8. Transfer the capsicum immediately to a bowl and let it sit covered for 15 minutes.
  9. 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.
  10. After 15 minutes the capsicum and tomatoes will be easy to peel.
  11. 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.
  12. After about 15 minutes, you can easily peel the peppers and tomatoes.
  13. Peel the garlic.
  14. Crush the nuts, garlic bread, capsicum, tomatoes, parsley in the mixer.
  15. Add the chilli flakes, smoked paprika, salt and pepper and run the mixer.
  16. Add the vinegar and half the olive oil in a trickle while it the mixer is running.
  17. The consistency should be slightly runny. Check for seasoning then transfer to an airtight container and keep in the fridge till required.
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Other dips that I have made in the past are

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22s COMMENTS

22 thoughts

  • December 23, 2018 at 9:49 pm

    Wow, how aromatic this sauce will be.. Prefect to relish with some baked chips. Drooling here.

     
    • ArchanaPotdar
      December 24, 2018 at 1:01 pm

      Thanks, Priya.

       
  • December 25, 2018 at 12:36 pm

    I was wondering why a sauce was doing in the Bakeathon, and then realized the base is baked… wow, so full of flavor this one would be!

     
    • ArchanaPotdar
      December 26, 2018 at 1:37 pm

      When I did the post I too was like…is it okay not okay but then since I baked it in the oven I went ahead. Thanks, Rafeeda.

       
  • Nalini
    December 27, 2018 at 8:17 am

    Even I was wondering a sauce in Bakeathon,after reading the entire post realized it’s a baked.Wonderful and flavorful recipe.

     
    • ArchanaPotdar
      December 27, 2018 at 12:43 pm

      Thanks, Nalini.

       
  • December 27, 2018 at 10:22 pm

    Wow that’s looks so sinful! can imagine how creamy it must have tasted!

     
    • ArchanaPotdar
      December 28, 2018 at 4:22 pm

      Thanks, Valli.

       
  • December 30, 2018 at 10:47 pm

    Sauce in oven, that’s sounds so easy…would love it with some garlic bread.

     
    • ArchanaPotdar
      December 31, 2018 at 4:28 pm

      😀

       
  • January 2, 2019 at 2:14 am

    Red pepper is one of my favorite veggies – I love the sweet spicy flavor it has. Roasting enhances the sweetness and must have made this Romesco sauce taste amazing. Perfect for dipping or spreading.

     
    • ArchanaPotdar
      January 2, 2019 at 11:16 am

      Well, then we are 2 of the kind Pavani. Even I love red pepper any day.

       
  • January 5, 2019 at 10:41 am

    This recipe is so unique! All the ingredients are baked! Thanks for sharing, learnt something new.

     
    • ArchanaPotdar
      January 5, 2019 at 11:28 am

      Thank you, Varada.

       
  • January 6, 2019 at 5:56 am

    sauce sounds amazing and so versatile to enjoy with different things

     
    • ArchanaPotdar
      January 6, 2019 at 10:16 pm

      Thanks, Mir. I agree.

       
  • January 7, 2019 at 12:50 pm

    Rey interesting Archana , who would think of a sauce in a baking marathon ? Yes ! Only the mad scientist :)) great share and a flavourful sauce .

     
    • ArchanaPotdar
      January 7, 2019 at 1:58 pm

      😀 ;D

       
  • January 7, 2019 at 10:10 pm

    Wow that looks so yum , tasty and flavourful. Would love to have this with a slice of bread.

     
    • ArchanaPotdar
      January 8, 2019 at 2:55 pm

      😀

       
  • Swati
    January 8, 2019 at 2:05 am

    This is one flavourful sauce, very nice share!!Love to have with some toasted bread or chips!!

     
    • ArchanaPotdar
      January 8, 2019 at 2:55 pm

      Thanks.

       

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