Romesco Sauce

I was under the impression that the Romesco Sauce was of Italian origin not knowing that it originated from Catalonia (Spain) and had been created to be served with fish.

A simple sauce very similar to the Roasted Pepper Pesto that can be found in my blog. Similar way of making the pesto, just done differently. Again, a popular sauce that can be served as a dip, a sauce or a spread.

  • Servings: about 1-1/2 cups
  • Print

Ingredients:wp-1630505366472.jpg 

1 red bell pepper (capsicum)

4 tablespoon tomato puree

1/4 cup ground almonds

1 clove garlic

1 teaspoon paprika

1/2 teaspoon chilli powder (cayenne pepper)

1/4 to 1/3 cup olive oil

salt & pepper

1 teaspoon sugar

Method:

  • Prepare the bell pepper as  Roasted Bell Peppers (Capsicum)    recipe
  • Place the roasted pepper and the rest of the ingredients into a mini food processor and puree until smooth.
  • How much oil you add depends very much on the size of the bell pepper as well as what you want to use this sauce for.
  • Don’t add so much oil if you want to use it as a dip. More oil needs to be added if you want to use it on pasta or pizza.
  • Taste and add more salt & pepper if you prefer.

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