Romesco originated from the province Tarragona in Catalonia. The local fishermen would pound roasted red peppers with tomatoes and almonds, parsley and lemon to accompany their catch.
As with pesto, hand pounding in a mortar and pestle produces a great ly superior texture. Go ahead and do it that way if you like. I sometime do. When you can’t be faffed, use a blender or food processor.
Romesco can be served with virtually any dish calling for a dipping sauce.
- 1 jar roasted red peppers OR
- 4-6 fresh red capsicums
- 4-5 plum tomatoes, roughly chopped
- 1 cup blanched whole or slivered almonds
- 2 cloves garlic
- juice of 1/2 a lemon
- a drizzle of olive oil
- a big bunch of parsley, finely chopped
- salt and pepper to taste
Roast Your Own
- If you're roasting your own peppers take the trouble to also roast the tomatoes. You can do this in a very hot oven or over charcoal.
- When the peppers and tomatoes are well blackened put into plastic sandwich bags and wrap in a kitchen towel until they're at least tepid. Remove the skins and seeds and roughly chop
- Use a jar of roasted peppers and raw tomatoes and garlic
- Put all the ingredients in a food processor and pulse to get the right consistency for you.
- Season and gently stir in a little good olive oil