This roasted red pepper sauce is delicious with a number of things. I eat with grilled chicken, roasted pork and a favorite, baked fish. It is simple, tasty, so fresh and full of flavor that it adds something special to the most basic of meals. You could even use it as a base for your next pasta sauce or as an alternative to pizza sauce on a flatbread pizza for lunch if you wanted. I love it, as I think it changes a boring old meal into something really exciting with a minimal amount of work. Give it a try, it will take you 30mins of total cooking time, about 10mins of actual prep time and it will spruce up your world when you feel you have nothing new to cook for dinner.
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| Served here over a fillet of baked cod, pea and parsnip puree and steamed asparagus and israeli cous cous |
Sauce Romesco
20g garlic cloves - roasted
3 red capsicums - deseeded, roasted and skinned
30ml extra virgin olive oil
15ml red wine vinegar
50g flaked almonds - taoasted, dry roasted until golden brown
30g stale white bread - diced
Method:
- Pre heat the oven to 375'F and roast both the red peppers and garlic until charred - about 25mins. (I always roast my garlic wrapped in foil with a drizzle of olive oil, salt and pepper and a few leaves of thyme if I have any).
- Remove the peppers and place them in a ziploc bag for a few minutes to help steam them so peeling the skins is easier.
- Soak the bread in vinegar
- Puree almonds, garlic and peppers to a smooth paste in food processor
- Add rest of ingredients, season with salt and pepper
- Serve warm over grilled pork, chicken or fish
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