Romesco, wherefore art thou Romesco? Slathered on a burger? Accompanying a pan of searing, roasted vegetables? Topping a zucchini latke or savory frittata? The arrival of chilis and tomatoes to Spain in the 16th century gave way to modern day’s ruddy-colored, textured, mildly-spicy sauce. Traditionally crafted in Catalonia to accompany seafood, it’s evolved to be perfect almost anywhere.
Please note you will need a food processor for this recipe.
Using the processor, combine peppers, almonds, parsley, olive oil, sun-dried tomato paste, vinegar, garlic, chili flakes, salt and paprika, until thick and slightly chunky. If you prefer a creamy version, continue blending. Store covered, refrigerated.
Naturally low-carb & gluten-free.
