Romesco Sauce: One Sauce Equals Two Divine Meals

Have you tried Romesco Sauce? It’s very popular in the Catalan region of Spain and there are as many variations as there are versions of Italian “Sunday Gravy”. It is so quick, easy, flavor- and nutrient-packed, and made with ingredients you probably have on hand. In addition to tasting like Spain on a plate, this humble sauce packs in the fiber, Vitamin C, Vitamin E, Omega 3's, and other antioxidants.

It is basically a thick puree of roasted red peppers, nuts and sherry vinegar. I promise you, it is sublimely easy and so yummy, you’ll want to use some crusty bread to sop every bit of it off your plate. It is a perfect complement to chicken, lamb, fish, or grilled vegetables.

Here is a quick version I made recently to rave reviews from my family, but you can change out herbs, spices, nuts, and acidity components to make it your own. This recipe makes a large enough batch that it will work for two meals for two to four people. If you’re entertaining or want more, simply double it. I made this with grilled Lemon and Herb Chicken and Farmer’s Market Wax and Green Beans the first night. Then, I tossed the rest with whole wheat pasta, shrimp, sautéed veggies, and a little chicken stock the next night for a completely different take. Both were delicious and on the table in less than 30 minutes. Paired with some crisp white wine and finished with some fresh fruit sorbet, we all left the table happy and healthy, two nights in a row! Enjoy!

Romesco Sauce

Ingredients

1 stale roll or ½ stale mini baguette, torn into small pieces
2 cloves garlic
1/3 cup slivered almonds, toasted
½ tsp sea salt
½ tsp crushed red pepper
1 tsp Spanish Paprika
Black pepper to taste
1 Tbsp Sherry vinegar
2-3 red bell peppers, roasted with charred skins removed (or 1 jar roasted peppers)
2 plum tomatoes, seeded and cored
handful of flat leaf parsley, stems removed
3 Tbsp Extra Virgin Olive Oil

Article Author: Daphne Wotherspoon

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