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Smoky capsicum & almond romesco sauce - spicy & smoky capsicum sauce
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Smoky Capsicum & Almond Romesco Sauce

Makes about 2 cups | A spicy & smoky mix of capsicum, almonds & garlic
Course Sauce/Condiment
Cuisine Australian, Modern Australian
Total Time 1 hour
Servings 6
Calories 135kcal

Ingredients

  • 2 large red capsicums / red peppers / field peppers approx 650 - 700 g / 1 ½ lbs total halved length ways, stalks & seeds removed
  • 2 large roma tomatoes approx 250 g / ½ lb total - halved length ways
  • 4 plump garlic cloves - tops trimmed & squashed slightly to just split the skin
  • ½ cup raw almonds 90 g
  • 1 teaspoon sherry vinegar
  • ¼ teaspoon fine salt
  • 1 tablespoon olive oil
  • 2 teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper see notes
  • optional danish feta & fresh basil to serve see notes

Instructions

  • Pre heat oven to 190 c (375 f) fan forced
  • Line a low-rimmed baking sheet/oven tray with baking paper/parchment paper.
  • Arrange capsicum & tomato halves, cut side down on prepared tray, along with squashed garlic & bake for 15 mins.
  • After 15 mins, take tray out of the oven, remove garlic cloves & set aside.
  • Add almonds to baking tray, as evenly spaced as you can.
  • Return tray to oven and bake for a further 20 mins.
  • Remove from oven & place capsicum & tomato in a small heatproof bowl & cover with plastic wrap for 3-5 mins to loosen the skins, then peel & discard the skins.
  • Meanwhile squeeze garlic cloves out of their skins & place into a food processor, along with almonds and olive oil, and blitz until very fine.
  • Add capsicum, tomato & remaining ingredients to food processor, continuing to blend until almost smooth (see note).

Notes

This recipe makes about 2 cups - I did actually experiment & froze some and it turned out great.
The amount of cayenne pepper I have put in this recipe is basically a starting point, you could add more if you like - just do it a little at a time and taste as you go, you can't take it out once it's in! I personally like just the ¼ teaspoon of cayenne, your choice!
The texture of this sauce isn't completely smooth. I purposely blended the almonds before the capsicum & tomato was added, so I could try to get the almonds (and the finished product) as fine & smooth as possible.
I REALLY enjoyed the flavour combination of feta & basil with this sauce. The feta (I use danish) gives it a real lemony edge and the fresh basil just sings with capsicum & tomato! SOOOOO GOOOOD!
My inspiration for this recipe came from here & here.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition

Serving: 0g | Calories: 135kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg