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Romesco Sauce

Adapted from SunBasket.com

 - “The first time most people taste Romesco sauce, they proclaim that they want to eat it on absolutely everything. Spicy and a little sweet, nutty and smoky, chunky yet smooth — it’s a sauce that appeals to most of our taste buds and senses.

Most traditional recipes include roasted sweet peppers, tomatoes, almonds, stale bread, olive oil and a touch of sherry vinegar. But you can make any variety with the basic elements — mostly peppers, a tomato, a nut, an acid, an oil, and a thickener. Some of our favorite varieties include toasted hazelnuts, roasted garlic, lemon, and sunflower oil. Make it fancy by throwing in some smoked paprika and fennel or brighten it with a little basil and parsley." (I usually caramelize a sweet onion slowly in a frying pan and add that into the mix too—LB)

Author https://sunbasket.com/blog/post/124169959431/how-to-make-romesco-without-a-recipe

Ingredients

  • peppers
  • tomato
  • hazelnuts
  • roasted garlic
  • lemon juice
  • sunflower oil
  • smoked paprika optional
  • fennel optional
  • basil (to garnish)
  • parsley (to garnish)

Instructions

  1. To make, start by roasting your peppers and a tomato or two in a 375°F oven until just charred — this is what gives the base flavor. 

  2. Once the vegetables are done and have slightly cooled, remove the charred skins, seeds and cores from the peppers and discard. 

  3. Then throw everything in the blender with an oil and acid of choice and puree until mostly smooth with a few chunks. Stir in the spices and add salt and pepper to taste. Andale, get creative!


Recipe Notes

"With Roman origins and a claim to the Catalan region of Spain, Romesco is a sauce with as many variations as applications. It’s a perfect paring for grilled shrimp, fish and vegetables or as a spread for sandwiches and burgers. Some might even eat it alone with a spoon. At Sun Basket, we prefer it on a big, juicy steak.”