Roasted red peppers and almonds are the basis of this spicy romesco sauce. This delicious recipe of Catalan origin is sweet, tangy and smoky thanks to cayenne pepper and smoked paprika. It turns this recipe into a memorable sauce. A complex flavor, but surprisingly easy to prepare!
This spicy romesco sauce goes very well with crusty bread and vegetable crudités. It also pairs perfectly with asparagus, summer squash and zucchini, to name just a few veg options. For my part, I love it with zucchini pasta and our famous chickpea balls!
Makes 4 servings
Preparation time: 5 minutes
Cooking time: 15 minutes
2 roasted red peppers, ideally over a flame, otherwise in the oven
100g oforganic natural european almonds
1 garlic clove, minced
1 Italian tomato, diced
120 ml olive oil
1 tsp smoked paprika
pinch of cayenne pepper
1 tbsp red wine vinegar
freshly ground pepper
- Core the peppers, remove the skin.
- Place all the ingredients in a food processor and mix until blended.
- Serve hot over zucchini pasta and chickpea pancakes!
- Store up to 4 days in the refrigerator in an airtight container.
President Hippocrate Bio
- Caroline Bisaillon