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Romesco Sauce

by chefthombateman
summer
Source: https://www.instagram.com/reel/C7hRMdHoBJt

Ingredients

produce
  • 2red sweet peppers
  • 2tomatoes(large)
  • 4-6garlic cloves
  • 2red bell peppers
pantry staple
  • black pepper
  • 80 gblanched almonds(blanched)
  • 2 tbspsherry vinegar
  • salt
  • olive oil
  • 100 mlolive oil
  • 1 tbspsmoked paprika

Instructions

  1. Roast the peppers and tomatoes either in a very hot oven or on a BBQ/open flame until they are blackened and super tender. Allow to cool them, remove the stalks, seeds and skins.
  2. Add the garlic, olive oil and paprika to a pan with a pinch of salt and cook very gently for 30 mins or until the garlic is fork tender.
  3. Toast the almonds in a dry pan being careful not to burn them.
  4. Add everything to a blender with the sherry vinegar and some more salt. Blend until smooth using more olive oil if required.
  5. Serve hot or cold with basically anything.