Romesco sauce
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 4 (makes about 400ml)
A popular Mediterranean sauce created by fishermen, romesco is a classic accompaniment for white fish with roasted or grilled vegetables.
By Simon Wood
Ingredients
- 4 large red peppers
- 2 garlic cloves
- 150g/5½oz ground almonds
- 100g/3½oz sun-dried tomatoes in oil
- 100ml/3½fl oz extra virgin olive oil
- 20ml/¾fl oz red wine vinegar
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp sea salt
Method
Place the red peppers on a heavy baking tray, then carefully char them all over using a blowtorch if you have one, or the flame on a gas hob. Alternatively, place them under a very hot grill. Transfer the charred peppers to a bowl and cover with cling film. Leave for 10 minutes so they steam while cooling, softening the skins.
Meanwhile, peel and grate the garlic. After 10 minutes, use your fingers or a tea towel to slide the skins off the charred peppers, but don’t worry if there’s little bits left as this will lend the sauce an authentic grilled flavour. Remove all the seeds, then put the prepared peppers and garlic into a food processor.
Add the remaining ingredients to the food processor and blend for 4-5 minutes until the mixture is smooth.
Store the romesco sauce in an airtight container for up to 4 days. Heat gently in a saucepan before serving.
