Last Updated on 11 months ago

Spanish Romesco Sauce is a simple sauce made from roasted red capsicum, tomato and almonds.

Name: Spanish Romesco Sauce
Prep time: 10 min
Cook time: 45 min
Total time: 70 min
Yield: 1 bowlful
Ingredients: 1 cup red capsicum (slices,roasted, peeled); 1 cup red tomatoes (roasted and peeled); 2 cloves garlic; 1 tbsp olive oil; ½ cup almonds peeled 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

Romesco Sauce is a versatile sauce that goes well with sandwiches, pasta, grilled veggies, chicken, fish… you name it.

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.

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.

Spanish Romesco Sauce

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