Seared vegetables with romesco sauce
Step 1/6
- 10 Chili peppers (sliced)
- 2 cloves garlic
- ⅓ onion (minced)
- 1 tsp vegetable oil
- ⅔ tsp salt
Saute the oil, jalapeño peppers, onions, garlic, and salt in a sauce pan over high hight for 4 minutes.
Step 2/6
- 250 ml water
Pour water into the mix and cook, stirring often, for 20 minutes.
Step 3/6
Take pan off heat and let the mixture cool down to room temperature.
Step 4/6
Puree the mix in a food processor until it’s completely smooth.
Step 5/6
- 100 ml distilled white vinegar
- 1 tsp honey
Keep mixing, add in the other ingredients until completely mixed.
Step 6/6
Place into a jar or bottle.
in Berlin