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PECAN ROMESCO

Prep/Cooking Time: 15-30 Minutes

Printable Version

Ingredients

  • 6 red bell peppers
  • 1 large red onion
  • 80ml olive oil
  • 20ml white wine vinegar
  • salt
  • pepper
  • 20 pecans

Instructions

  • Wash the bell peppers and remove the core and seeds
  • Peel the red onion and remove the root
  • Cut the peppers into 2" sq pieces
  • Roughly chop the onion small enough to cook in the same time as the peppers
  • Drizzle with a little olive oil and season with the salt and pepper
  • Place on a baking sheet and cook in the oven at 400f
  • Cook until the peppers and onions start to brown on the edges
  • Once cooked remove from the heat and place in a bowl
  • Cover the bowl and leave to cool slightly
  • Once warm but not hot remove the cover
  • Add to the bowl the remaining olive oil, vinegar and pecans
  • Blend with an immersion blender till smooth and creamy
  • Season with salt and pepper and check the acidity
  • Reserve in the fridge till needed