Romesco Sauce

Name: Romesco Sauce
Ingredients: 2 whole Red Bell Peppers, Cut Into Chunks; 2 whole Poblano Peppers, Cut Into Chunks; 1 whole Serrano Or Jalapeno Pepper; 4 cloves Garlic, Peeled; 4 whole Medium Size Tomatoes, Cut Into Chunks; 6 Tablespoons Olive Oil, Divided; 1/2 cups Almonds; 2 teaspoons Fresh Lemon Juice; 1 slice Stale Country Bread; 1/2 teaspoons Kosher Or Sea Salt; 1 teaspoon Fresh Rosemary; 1 teaspoon Fresh Thyme; 1/2 teaspoons Cayenne; 1/2 teaspoons Paprika

14 ingredients

4 steps

Ingredients

2 whole Red Bell Peppers, Cut Into Chunks
2 whole Poblano Peppers, Cut Into Chunks
1 whole Serrano Or Jalapeno Pepper
4 cloves Garlic, Peeled
4 whole Medium Size Tomatoes, Cut Into Chunks
6 Tablespoons Olive Oil, Divided
1/2 cups Almonds
2 teaspoons Fresh Lemon Juice
1 slice Stale Country Bread
1/2 teaspoons Kosher Or Sea Salt
1 teaspoon Fresh Rosemary
1 teaspoon Fresh Thyme
1/2 teaspoons Cayenne
1/2 teaspoons Paprika

Directions

1

Preheat oven to 425°F. Line a baking sheet with parchment paper or silicone mat. Set aside.
2

In a large bowl, combine bell peppers, poblano peppers, Serrano pepper, garlic, and tomatoes. Add 2 tablespoons olive oil, salt and pepper to taste. Toss to combine. Put everything on prepared baking sheet and roast in the oven for 25-30 minutes until soft, fragrant and roasted to perfection. Let cool for about 10-15 minutes.
3

Put roasted vegetables in a food processor. Add almonds, lemon juice, bread, salt, rosemary, thyme, cayenne, paprika and remaining olive oil. Pulse until smooth. Voila! Wasn't that simple? And it's absolutely scrumptious.
4

Serve over pasta, as a dip for vegetables, as a pizza sauce, as a topping for chicken or fish, or tossed with roasted shrimp. So many possibilities!