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ROMESCO SAUCE

Prep/Cooking Time: 45-60 Minutes

Ingredients

• 200g Pequillo peppers
• 200g Red bell peppers
• 200g Tomatoes
• 200g Red onion
• 30g Garlic
• 140g Almonds
• 40ml Olive oil (More to taste)
• 40ml Red wine vinegar
• 1 TSP Chili flakes
• Salt
• Pepper

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