Romesco, the classic Spanish sauce is one of my go-to recipes that is not only simple to make, but a very versatile condiment. This fiery sauce can be used as a spread on your favorite sandwich, a dip for roasted vegetables, or a delicious sauce for roasted or grilled meats and fish. Slow roasting the ingredients in the oven imparts a rich flavor that is lifted with a touch of sherry vinegar. When tomatoes and bell peppers are in season, make a big batch a freeze a good sized stash for use throughout the remainder of the year.
- 1 Red Bell Pepper
- 3 Roma Tomatoes
- about 1/4 cup raw Almonds
- 2 Garlic Cloves
- 1-2 Red Chilis
- 2 Tbsp fresh Oregano, roughly chopped
- 2 Tbsp Sherry Vinegar
- 1/4 cup Olive Oil
- sea salt
Preheat oven 350F
Over medium-high heat, warm up a large heavy bottom sauté pan. I prefer cast iron for this recipe. Once hot, add a few Tablespoons of olive oil. Add the bell pepper, tomatoes, garlic, almonds, and chills to the pan.
Cook for 3-4 minutes, until the almonds start to brown, then pop the entire pan into the oven. Roast for approximately 15 minutes. By then the garlic and almonds should be a nice golden brown color and the tomatoes should burst open and spill their juices.
Remove from the oven and allow to cool slightly. Remove the stem and seeds front he bell pepper then add everything to a blender. add a few pinches of sea salt, the olive oil, and the sherry vinegar. Blend until smooth, roughly 30 seconds. Once blended, stir in the chopped herbs.
Serve w/ roasted meats, baked fish, or your favorite vegetables.