Red Pepper Romesco Sauce

Name: Red Pepper Romesco Sauce
Cuisine: Spanish
Ingredients: 2 tablespoons chopped fresh parsley; 2 tablespoons red wine vinegar; 150 ml (¼ pint) water; 1 ancho chilli; Salt and freshly ground black pepper; 50 g (2 oz) blanched almonds, toasted and coarsely ground; 5 tablespoons olive oil; 1 tablespoon smoked paprika; 3 plum tomatoes; 3 red peppers; 2 garlic cloves, unpeeled; 2 green chillies, halved and deseeded

Preparation info

Difficulty
Medium

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

3 red peppers
3 plum tomatoes
2 green chillies, halved and deseeded

Europe
Spain
Side dish
Gluten-free
Vegan
Mediterranean

Method

This spicy sauce from Spain is usually served with roasted lamb or pork but I also like to serve it with grilled aubergines and courgettes. It makes a good accompaniment to Escalivada. In some parts of Spain I have seen it brushed on meat as a glaze.

Preheat the oven to 200°