Romesco Sauce

Yield: 1 1/2 cups

  • 2 red bell peppers, blacked, peeled and seeded
  • 1/4 cup whole almonds, toasted
  • 1/4 cup walnuts, toasted
  • 1/4 cup stale bread, torn into pieces
  • 1/2 – 1 red thai chilli (depending on heat tolerance)
  • 3 garlic cloves, smashed and peeled
  • 1/4 cup extra virgin olive oil
  • 1 tbsp sherry cooking wine
  • 1 tbsp red wine vinegar
  • 40 strands saffron, infused in 8 tbsp boiled water
  • 1/4 tsp smoked spanish paprika
  • 1/4 cup chopped tomatoes
  • Sea salt and pepper to taste

Combine all ingredients in a blender and puree until smooth.

Serve with grilled asparagus, leeks, crostini, fresh halibut or prawns.

Recipe contributed by Faspa and Co.

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