Romesco Sauce

foodonia | romesco-sauce-410×274.jpg
Serving: 8 | Prep Time: 10 Minutes | Cook Time: 25 Minutes

Easy, fresh and versatile sauce for your pasta, grilled veggies or as a simple dipping sauce.

Ingredients
  • 2 whole Red Bell Peppers, Cut Into Chunks
  • 2 whole Poblano Peppers, Cut Into Chunks
  • 1 whole Serrano Or Jalapeño Pepper
  • 4 cloves garlic ( ), Peeled
  • 4 whole Medium Size tomatoes ( ), Cut Into Chunks
  • 6 Tablespoons olive ( ) Oil, Divided
  • ½ cups Almonds
  • 2 teaspoons Fresh lemon ( ) Juice
  • 1 slice Stale Country Bread
  • ½ teaspoons Kosher Or Sea Salt
  • 1 teaspoon Fresh rosemary ( )
  • 1 teaspoon Fresh thyme ( )
  • ½ teaspoons Cayenne
  • ½ teaspoons paprika ( )
Directions
  1. Preheat oven to 425ºF. Line a baking sheet with parchment paper or silicone mat. Set aside.
  2. In a large bowl, combine bell peppers, poblano peppers, Serrano pepper, garlic, and tomatoes. Add 2 tablespoons olive oil, salt and pepper to taste. Toss to combine. Put everything on prepared baking sheet and roast in the oven for 25-30 minutes until soft, fragrant and roasted to perfection. Let cool for about 10-15 minutes.
  3. Put roasted vegetables in a food processor. Add almonds, lemon juice, bread, salt, rosemary, thyme, cayenne, paprika and remaining olive oil. Pulse until smooth. Voila! Wasn’t that simple? And it’s absolutely scrumptious.
  4. Serve over pasta, as a dip for vegetables, as a pizza sauce, as a topping for chicken or fish, or tossed with roasted shrimp. So many possibilities!

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