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Romesco sauce
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Ingredients:
  • 2 red capsicum, quartered, seeded
  • 4 cloves garlic, unpeeled
  • 1 egg tomato
  • 125g whole blanched almonds
  • 0.63 gm smoked Spanish paprika
  • 20.00 ml red wine vinegar
  • 36.40 gm extra virgin olive oil
  • Pinch of chilli flakes
Instructions:
  • Preheat the grill to high heat. Place the capsicum, skin-side up, on an oven tray along with the garlic and whole tomato. Grill for 15 minutes, or until the skins are blackened. Allow to cool before moving on.
  • Peel off and discard capsicum, garlic, and tomato skins. Remove tomato seeds. Blend vegetables and almonds in a food processor until almost smooth. Add the rest of the ingredients and blend until well combined. Season with salt and pepper to taste. Enjoy with sausages.

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