ROMESCO SAUCE

Prep/Cooking Time: 45-60 Minutes

Ingredients

Instructions

Take the pequillo peppers and remove any liquid
Keep on the side and keep the peppers and the juice
De-seed the bell peppers and peel the onions
Once the peppers and onions are peeled cut into rough chunks of similar size
Place the peppers and onions on a baking sheet and drizzle with olive oil salt and pepper
Cook in the oven at 220c till the edges begin to blacken and the onions are cooked through
Also halve the tomatoes and place on a second baking tray and drizzle with olive oil, salt and pepper.
Cook in the same oven at the same time as the peppers
Once cooked remove from the oven and leave to cool (both the peppers and tomatoes)
Place the roasted peppers, onions, pequillo peppers and tomatoes in a mixing bowl
Add to the bowl the almonds and the vinegar
Blend till a rough sauce texture is achieved
Adjust seasoning
Reserve in the fridge till needed

If the sauce is thin add some fresh bread crumbs to thicken it to the required consistency

Remember if you add the breadcrumbs it will no longer be gluten free