Grilled Pepper Romesco Sauce
Servings
6Serving size
2 TbspThis sauce will keep well, refrigerated, for 4-5 days. Try it as a spread on sandwiches!
Ingredients
| 1 Large Red bell peppers |
| 2 Tbsp. No salt added tomato paste |
| 1/2 cup, whole Almonds (lightly toasted) |
| 2 clove Garlic, raw (smashed) |
| 2 Tbsp. Fresh parsley (roughly chopped) |
| 2 Tbsp sherry vinegar |
| 1 tsp. Smoked paprika |
| 1/2 cup Olive oil (use extra-virgin olive oil) |
| 1/2 tsp. Salt |
Instructions
There are two methods to grilling the pepper:
1. On the grill:
Place whole pepper on preheated grill and char on all sides, about 10-15 minutes.
Remove from grill and place in a covered bowl to cool.
Once cooled, gently rub off the charred skin.
Cut open to remove the stem and seeds.
2. In the oven:
Set the oven to broil and adjust rack to the highhest level.
Cut peppers in half.
Place cut side down on a sheet pan lined with aluminum foil.
Place under broiler.
When pepper is completely charred, remove from oven.
Carefully fold the foil around the pepper, creating a sealed pouch.
Allow to cool.
Once cool, gently rub off the charred skin.
To make the sauce
Pulse the charred red bell pepper, tomato paste, garlic, almonds, parsley, vinegar, smoked paprika, and salt in a food processor until very finely chopped.
With the processor running, slowly drizzle in the olive oil; process until smooth.
Store in an airtight container in the refrigerator.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.