April 10, 2013
Piquillo peppers are traditionally used in Romesco Sauce, but I didn't have access to any. If you have some on hand use them instead of the roasted red peppers I used. The sauce will be slightly sweeter.
I like to use Romesco on almost anything. It's kind of like a Spanish pesto. When I make it I will go crazy trying it on stuff. I would say it's best on roasted potatoes or cauliflower, scrambled eggs, fish, chicken, pork and sandwiches. If you discover a new way to use it share it on here. I would love to know.
Romesco Sauce from Salad for Dinner (great cookbook)
1 (12-ounce) jar piquillo peppers or roasted red bell peppers, drained
1/2 cup almonds, toasted
1/4 cup extra virgin olive oil
2-3 garlic cloves
2 teaspoons of smoked paprika
1/2 teaspoon of kosher salt
Toast the almonds dry in a heavy pan until dark brown and fragrant .
Purée all the ingredients in a blender until smooth. Season with additional salt to taste. Will keep for a week or slightly longer in the refrigerator.