Until last year I had little to do with Romesco, that was until I made a little trip to Tarragona, Spain where this delicious nut & pepper based sauce originates from. On discovery of this sweet vibrant sauce I wondered where it had been all my life. Since then its been a frequent recipe in my repertoire, its packed with red bell peppers (which provide the sweetness), garlic & tomatoes. I consume this dip with crudités, drizzled in salads, folded into lentils or served with white fish. I’ve also been known to mop it up with chunks of fresh bread.
2 x Red bell peppers
1 x garlic clove
1 x Beef tomato
2tsp Red wine vinegar
Cut, de-seed and quarter the peppers and tomato. Cut the garlic in half.
Place these onto an oven tray and drizzle with olive oil, the paprika, salt & pepper. Roast at 200C for 20 minutes, remove from oven and leave to cool.
Place the almonds & hazelnuts (I used skin on) in a dry frying pan and toast for 5 minutes, ensuring that you move/toss them often and don’t let them burn! Remove from the heat and allow to cool. Once cooled, place in a food processor and blitz to a fine flour.
Once the peppers, tomatoes and garlic have cooled, peel the skin off the peppers and tomatoes. Add to the blender with half of the ground nuts.
Add 2tbsp olive oil and 2tsp of red wine vinegar to the blender and blitz the mixture. Keep adding the rest of the nut flour until it is all used up.
If you think the mixture is a little thick, add a tbsp of water and another tsp of red wine vinegar.