Romesco is a versatile sauce/condiment from Spain that is usually served at room temperature. It is great on grilled/sautéed fish, grilled chicken, grilled or steamed vegetables, and even on sandwiches! It is essentially ground almonds, roasted red bell peppers, olive oil, a bit of stale bread, some tomato, maybe a bit of chili pepper, a touch of garlic. I’ve seen it without tomato, but always with peppers, bread and almonds. Here’s my rebel version without the water-hogging almonds.
Blackened Pumpkin Seed Romesco with *Grilled Vegetables
by Woo
3 ripe tomatoes--roasted, peeled, seeded, save any liquid
1 head of garlic--roasted, pulp mashed
1 large red bell pepper (2 if small)--roasted/peeled/seeded
3/4 cup of Truly Good Foods Blackened Pumpkin Seeds
1 slice of stale bread--torn and toasted
1/8 teaspoon ground Ancho chile powder
1/4 cup of extra virgin olive oil
2 Tablespoons of sherry vinegar (or to taste)
2-4 dashes of Worcestershire (sooo not traditional)
Salt and pepper to taste
Combine first six ingredients in a food processor, pulse to combine, then process for 2 minutes. With the machine running, drizzle the olive oil and add the sherry vinegar one Tablespoon at a time. Turn off machine and taste. Adjust seasoning with a few dashes of Worcesterhsire, additional vinegar, salt and pepper. If the mixture is too thick, add a touch of water, one Tablespoon at a time.
Yields a little more than 2 cups.
*Grilled Vegetables--I used a mix of zucchini, yellow squash, asparagus, baby bellas, and shishito peppers. Brush with olive oil, season with salt and pepper. Grill over medium heat.
P.S. Don’t forget, it’s awesome on grilled fish!
2-4 dashes of Worcestershire (sooo not traditional)
Salt and pepper to taste
Combine first six ingredients in a food processor, pulse to combine, then process for 2 minutes. With the machine running, drizzle the olive oil and add the sherry vinegar one Tablespoon at a time. Turn off machine and taste. Adjust seasoning with a few dashes of Worcesterhsire, additional vinegar, salt and pepper. If the mixture is too thick, add a touch of water, one Tablespoon at a time.
Yields a little more than 2 cups.
*Grilled Vegetables--I used a mix of zucchini, yellow squash, asparagus, baby bellas, and shishito peppers. Brush with olive oil, season with salt and pepper. Grill over medium heat.
P.S. Don’t forget, it’s awesome on grilled fish!
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