Romesco Sauce
Simple rustic Spanish sauce , prefect with grilled Asparagus
20 - 30
minutes
5 - 10
minutes
8
servingsIngredients
- 4 Roasted Tomatoes (quarters)
- 2 Cracks of Black Pepper (to taste)
- 1 Pinch of Sea Salt (to taste)
- 1 Small Handful of Flat Leaf Parsley (Roughly chopped)
- 1 Jar of Roasted Piquillo Peppers
- 1 Garlic (minced)
- 1 Small Handful of Slivered Almonds
- 3 tbsp of Sherry Vinegar
- 1 tsp of Smoked Paprika
- 1 Extra Virgin Olive Oil (Big Glug)
- 1 Slice of Sourdough (Crusty stale bread is good too)
Method
- Get a large frying pan on a medium heat and add a splash of oil, throw in your almonds, bread and garlic and fry until slightly browned , add the rest of your ingredients and toss the pan to mix everything together
- Pop everything else (apart from your parsley) into a blender and pulse until you get a nice rough texture, adding more olive oil if needed, pour into a mixing bowl, check the seasoning and add your chopped parsley
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