Servings: people
Romesco sauce
My take on a delightful and simple Romesco sauce. My version is simple and relatively easy to make, as it mostly takes care of itself in the oven.
Ingredients
- 2 pcs. Red bell pepper
- 100 gram Tomato I used cherry tomatoes
- 1 clove Garlic large
- 1/3 pcs. Chili fresh
- 4.5 gram Olive Oil
- 5 gram Lemon Juice
- Salt and Pepper
- 70 gram Almonds
- 27 gram Olive Oil
Instructions
- Start by preheating the oven - preferably to 210 degrees Celsius (410 degrees Fahrenheit) (fan).
- Cut your bell peppers into 4 pieces and remove the insides.
- Place them on a baking sheet lined with parchment paper or in an ovenproof dish.
- The skin side should face up.
- Roast them for 20 minutes.
- While they roast, cut the tomatoes into smaller pieces.
- Add the tomatoes, a bit of oil, and garlic, and roast everything for another 10-20 minutes in the oven.
- The skin should preferably turn black.
- Dry roast the almonds in a pan - this takes 5-10 minutes.
- Take everything out of the oven and use a fork to peel off the black skin from the bell peppers.
- Blend everything from the oven well together. Use a blender or an immersion blender for this.
- Then add the almonds and blend thoroughly. In my opinion, it doesn't matter if there is a bit of crunch left.
- Add oil, lemon juice, and a bit of salt and pepper, and give it another round in the blender.
- Taste it again and add more salt, pepper, or lemon juice if needed.
- Enjoy.
Notes
I've also made it where I added celery and carrots to the mix that goes in the oven. It worked great.