Salsa Romesco - Roast Capsicum Sauce

Servings
2
Prep
15 m
Cook
10 m

Recipe By: Dylan Vickers-Fukakusa

Romeso is a sauce that is said to have traditionally made by fisherman using a mortar and pestle in the Tarragona region of Spain, although it is seen frequently around the country. It pairs well we just about anything: poultry, seafood, roasted vegetables, slathered liberally on bread.

Ingredients

2 pc red capsicums, charred over an open flame, skins and seeds removed, diced
1 pc tomato, charred over an open flame, skin removed, diced
2 tbsp vinagre de Jerez (Spanish sherry vinegar)
2 tbsp almonds, toasted in a pan
2 tbsp bread crumbs
1 tbsp hazelnuts
1 tsp pimenton
1 clove garlic
1 tsp honey
1 tsp salt
50 ml extra virgin olive oil

Directions

1

Place the garlic in the mortar and pestle and grind it until it is very smooth. Add in the breadcrumbs and nuts and grind into a coarse powder.
2

Add in the diced tomatoes and capsicum and grind. Add in the remaining ingredients except for the olive oil and mix.
3

Finally, whisk in the olive to emulsify the sauce.