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

Servings

Calories 135kcal

Author Lee-Ann Grace

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