Honestly I think there is about a million ways to make Romesco sauce. They all look delicious and I really had no clue where to start. I have eaten Romesco sauce. I had plans on making Romesco sauce many many many times. Yet here I am again trying to decide a starting point for this lovely little sauce. It’s simple enough; stale bread, almonds (sometimes cashews), red peppers, tomatoes, some spices and VOILA!
After reading many (too many) recipes for Romesco sauce, I decided to add “more” roasted flavors to mine, and nothing from a jar (say like roasted red peppers that taste like nothing)!
This sauce took an interesting turn.
My husband made it on Sunday. Sunday was an awesome day. Sunday my husband and I left early to run a few errands. Turns out we ran a LOT of errands, ended up having lunch at “Taco Smell” and were picking corn at our friend Elaine’s place around 1ish….we picked a LOT of corn. I decided around 3ish that it would be perfect timing to start blanching, bagging and all the other stuff that involves having over 27 bags (each filled with about 4 cups of corn) ready for the long winter months! Needless to say it was well over 6pm when I realized that nothing, and I mean nothing, was looking like dinner was in the works. What’s a girl to do? Give directions to her husband across loads of corn on how to make Romesco Sauce! He stepped up and helped me out like a champion!
2 red bell peppers, cut into chunks
2 poblano peppers, cut into chunks
1 serano or jalapeno pepper
4 garlic cloves, peeled
4 medium size tomatoes, cut into chunks
1/2 cup almonds
2 teaspoons fresh lemon juice
1 slice country bread, preferably stale
1/2 teaspoon kosher salt
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
1/2 teaspoon cayenne
1/2 teaspoon paprika
1/4 cup olive oil
Pasta for serving (this makes enough for 2lb pasta….I made 1lb and use the leftovers for other delicious possibilities!)
Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper or silicone mat. Set aside.
In a large bowl combine your bell peppers, poblano peppers, serano pepper, garlic, and tomatoes. Add a couple tablespoons olive oil, salt and pepper to taste. Toss to combine. Put everything on your prepared baking sheet and roast in your oven for 25-30 minutes until soft, fragrant and roasted to perfection. Let cool for about 10-15 minutes.
Put your roasted vegetables in your food processor (we have a “ninja” and Matt LOVES to use it so we went with that) add your almonds, lemon juice, bread, salt, rosemary, thyme, cayenne, paprika and olive oil. Pulse until smooth. VOILA! Wasn’t that simple?! And It’s absolutely scrumptious.
Serve over pasta, as a dip for vegetables, as a pizza sauce, as a topping for chicken or fish, or tossed with roasted shrimp….oh my goodness so many ways to serve this amazing sauce. I, of course, had to go with pasta….just like I judge cookbooks by their cookie recipes, I like to judge sauces on how well they make pasta feel like love….yep….pasta feels like love, especially when the sauce is heavenly!
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Peace and 27 bags of corn is a LOT of corn!