My brain is old. At least, that’s my excuse. Or maybe my brain is just full of food-related trivia. Because occasionally I come across a culinary term or food name and I can’t, for the life of me, remember what the heck it is.
But Romesco is one of those I remember. But it’s only because of a trick, not because it’s more significant in any way.
You see, I can remember Ro-mesco, because it reminds me to think of Ro-asted red bell peppers. And that’s exactly what this sauce is. The base, at least, is roasted red bell peppers. It’s extremely easy to make. In fact, you can use jarred roasted red bell peppers instead of roasting your own.
But the taste? It’s to me, the best flavor ever of anything that doesn’t contain cheese. And that’s saying a lot. If you’ve never made Romesco sauce before, it’s high time you did. You will slather this beautiful red sauce on anything, including yourself, if you run out of breads and meats. It’s just heavenly.
Besides the red bell pepper flavor, the sauce includes almonds, garlic, paprika, and cayenne. It’s Spanish in origin. And similar to a pesto, it all comes together with some olive oil. Only a food processor or blender is needed to make this. In 5 minutes tops you will get the opportunity to smell and taste heaven. Promise.
This recipe makes about 12 ounces
1/2 cup chopped almonds
2 cloves garlic, coarsely chopped
1/4 cup tomato puree
1/3 cup coarsely chopped parsley
2 tablespoons red wine vinegar
2 teaspoons hot paprika
1/2 teaspoon ground cayenne pepper, depending on your taste
1/2 teaspoon salt
I chose to make a Mediterranean-inspired lunch using the Romesco spread on a flatbread, and with grilled shrimp placed on top.
I also added some buratta and fresh cilantro; I was out of goat cheese – shame on me.
I bet you’re already thinking about all the ways you can use this sauce. It’s exquisite, isn’t it?!!
And thank you daughters for my cute labels!