Piquillo Pepper Romesco
[rōˈmeskō]: a piquant sauce of red peppers, nuts, garlic, and olive oil. *Oxford Dictionaries
Originally from the region of Catalonia in Spain created by local fisherman in the fifteen century. This sauce pairs well with fish and grilled vegetables, or can be served as a dip to breads or crackers.
Instead of using red bell peppers like most recipes call for, I prefer to use piquillo peppers because of the sweetness they lend to the sauce. They also have a little more heat without being too overwhelming.
|Prep Time: 10 Minutes||Cook Time: N/A|
|Total Time: 20 Minutes||Yield: 2 Cups|
- 180 Grams Jarred Piquillo Peppers (Roasted)
- 2 Cloves, Garlic
- 61 Grams Roasted Almonds
- 69 Grams Tomato Paste
- 10 Grams Parsley
- 21 Grams Sherry
- 124 Grams Olive Oil
- 2 TB Paprika
- 1 tsp Cayenne
- Salt, As needed
- Food Processor
- Measuring Spoons
Method Of Procedure:
- In a food processor combine all of the ingredients except for the olive oil.
- While pulsing the mixture, slowly add in olive oil, to emulsify.
- Continue to blend until desired consistency. ( I prefer mine with some texture, not too smooth.)
- Season with salt.
- Store in the fridge for up to 7 days.
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