This delicious romesco sauce had me singing for Catalonia! Here is a Whole30 version of this tomato, pepper, and nut based sauce. Traditionally used on fish, I throw caution to the wind and slather it on anything I can find.
Insta newbie…
I am a total newbie on Instagram (@make_n_curate) and only joined because my sister (who is a Whole30 convert and true believer) said she gets many of her recipes and food ideas from other Instagram users. So, in I jumped with both feet. I actually started to get a nice little following and discovered some truly talented people. One such person was “The Kitchen Goddess” herself, Teri Turner , of the No Crumbs Left blog or @nocrumbsleft on Instagram. She happened to be the guest contributor to the #whole30recipes hashtag when I joined and her dishes looked amazing so I went to her blog to explore some more. I found that she had an entire line of sauces that I had to try. This romesco sauce was chief among them.
Slight changes make the tongue happy…
This is a wonderfully bright and zesty sauce that can go with most main dishes. The base of this sauce is a roasted red pepper and I charred that baby pretty well so don’t be afraid to totally blacken the skin.
Blistered Red Peppers
I also didn’t have any sherry vinegar so I subbed in red wine vinegar. The only thing I might change is the addition of cayenne pepper. I can usually take quite a bit of spice but I think this threw off the flavor a bit. The original recipe calls for 1/2 tsp of cayenne but I would start with 1/4 tsp and taste once all of the ingredients are mixed. If you feel like you want more spice, then add the remaining 1/4 tsp.
Whole30 and beyond…
This is a great and healthy way to add a plated fat to your Whole30 dish, whether you add it to your meat or veggies. I would most definitely use it as a dip for homemade french fries or on my Perfected Prosciutto Wrap Egg Cups.
Romesco Sauce
Any way you cut it, this piquant sauce will add a whole new level to your food.
No Crumbs Left's Romesco Sauce
Print RecipeIngredients
- 1 large red bell pepper
- 1 clove of garlic, smashed (or 2 cloves from garlic confit instead- your breath will thank you afterwards)
- 1/2 cup slivered almond
- 1/4 cup tomato puree
- 2 tbsp flat leaf parsley
- 2 tbsp sherry vinegar (or red wine/ apple cider vinegar)
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper (or eliminate if you don't want spice)
- 1/2 cup + 1 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
Preheat oven to broil.
Place red pepper on baking sheet and drizzle with avocado oil (or another high heat oil- olive oil will smoke at this temp).
Place baking sheet in oven and roast for for about 20-25 minutes, turning the pepper every 5 minutes or so that all sides are nicely charred).
Let the pepper cool.
Heat a frying pan over medium heat and toast almonds for about 5 minutes or until golden brown, stirring or tossing often. Be sure to watch these carefully so that they do not burn.
Place the garlic, slivered almonds, tomato puree, parsley, vinegar, smoked paprika, cayenne in blender or small food processor.
Once red peppers are cool enough to touch, peel away the charred skin and de-seed. Cut the pepper into sections and add to the mixture in the blender/food processor.
Process the mixture until finely chopped.
Slowly add the olive oil to the mixture while the blender/food processor is running.
Add the salt and pepper to the mixture and process some more until combined.
Taste sauce and add more salt, pepper, or cayenne pepper to your satisfaction. Blend well.
Store in a mason jar for up to 3 days in the refrigerator.
Notes
If you want to cut the sharp pungency of fresh garlic, add 2 cloves of garlic confit instead of 1 clove of fresh garlic.
2 Comments
Whole30 January Jumpstart 2020 | Make n Curate
January 3, 2020 at 9:49 am[…] Breakfast- Perfected Egg Cup with Romesco sauce […]
Healthy Potato, Zucchini, and Onion Frittata | Make n Curate
May 8, 2020 at 3:55 pm[…] I had Spain in mind, with it’s tapas bars filled with Spanish tortillas, which is why I decided to add a potato base to this wonderful frittata. I *weeped some zucchini, chopped up some onion, and sautéed them all to a nice caramelized golden brown. It was heaven. This is even better served with a spoonful of romesco sauce. […]