Romesco is a fancy pants word for red bell pepper sauce. I’m going to start making up my own words to make everyday food sound more snazzy. Anyway!
John loves a good romesco sauce and incidentally my new issue of Cooking Light had a great recipe for it. I tweaked it a bit to my liking. We had it over fish and it was a real hit.
3 red bell peppers
2 tbsp. sundried tomatoes (mine were in oil which may be easier on your foodpro than the dry version)
1 tbsp. EVOO
1 handful of chopped parsley
1/4 cup almonds
1 tsp. red pepper flake
1 tsp. salt
1 tsp. black pepper
First things first: wash, halve, seed, and core your red bell peppers. Flatten them out, skin side up, on a baking sheet and broil for 10 minutes. It’s ok, they will smell like they are burning. They are! And that’s exactly what you want.
When they come out of the oven put them in a paper bag for 5 minutes. This will ensure that the skins will come off easier. The steam in the bag starts to help in the peeling process. After 5 minutes peel and set aside.
Next pulse all of your ingredients into your foodpro: roasted red bell peppers, EVOO, sundried tomatoes, almonds, parsley, red pepper flake, salt, and pepper. The desired consistency here is a nice creamy paste.
And voila, you have a delicious and rustic romesco sauce!
We had ours over cod which I sautéed. Or, tried to sauté. The filets completely fell apart on me. Oh well, I’ll be baking fish from now on. It still tasted delicious! Just make sure they are completely cooked, 6 or so minutes on each side or firm to the touch.
A healthy and hearty dinner.
PS – That side dish in the background? Just a simple coconut rice I whipped up courtesy of this recipe here.
I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.
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