Romesco

Based on 1 ratings
S

Stuart

Community member

"A delicious dip for charred BBQ vegetables on brisk summer nights."

Difficulty

Easy 👌
10
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings2
1
red bell pepper
6
plum tomatoes
1
Spanish onion, unpeeled
1 head
garlic
½ cup
extra-virgin olive oil
3
Ñora (or other) dried sweet chilies
¼ cup
blanched almond
1 slice
white bread, crust removed
1 tbsp
sherry vinegar
2 tsp
sweet paprika
tsp
salt

Utensils

oven, blender

  • Step 1/8

    Preheat oven to 350° F

  • Step 2/8

    • 1 red bell pepper
    • 6 plum tomatoes
    • 1 Spanish onion, unpeeled
    • 1 head garlic
    • ½ cup extra-virgin olive oil
    • oven

    Brush pepper, tomatoes, onion, & garlic with oil. Roast until they’re soft, ~25 minutes. Remove and let cool.

  • Step 3/8

    • 3 Ñora (or other) dried sweet chilies

    While roasting, soak chilies in hot water.

  • Step 4/8

    • ¼ cup blanched almond

    Heat 1 tbsp of oil over low heat. Sauté almonds, ~1 minute. Set aside.

  • Step 5/8

    • 1 slice white bread, crust removed

    Raise the heat to medium, add bread. Cook until brown, ~30 sec/side. Set aside.

  • Step 6/8

    When roasted veggies are cool: ① peel, core, & seed the pepper ② peel & core the tomatoes ③ peel the onion and garlic.

  • Step 7/8

    Drain the chilies and seed.

  • Step 8/8

    • 1 tbsp sherry vinegar
    • 2 tsp sweet paprika
    • tsp salt
    • blender

    Add everything to a blender, plus 7 tbsp of oil, and blend.

Tags

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