I’ve been dreaming about Romesco sauce since I first had it a year ago. I was cooking part-time with my buddy Neil from Kiba Cafe. Even now I still think about his amazing Spanish and South American inspired food like the indulgent Lomo Saltado, Spanish roast pork with black beans, and Kibe Kibe sandwiches. But the Romesco sauce was something really special.
A nut and bell pepper-based sauce, eating romesco sauce is like getting punched in the mouth with flavor. Incredibly savory, bright, and delicious with everything including grilled veggies, grilled shrimp, burgers, and even something as simple as toast.
With some help from the interweb and the local farmers market I was able to recreate this amazing sauce. Traditionally made with blanched almonds, I subbed it out for cashews and it turned out great. I enjoyed it with a fresh baked baguette and munster cheese, but it would be especially delicious with some nutty Manchego cheese.
2 red or orange bell pepper
2 plum tomatoes
3 garlic cloves
1/2 c. cashews, blanched
3/4 tsp. kosher salt
1/4 c. olive oil
1.5 Tbsp. red wine vinegar, and 1 tsp.
1/2 slice of whole grain bread
1 tsp. paprika
1 tsp. honey
PROCEDURE: (Makes about 2 cups of sauce)
With your oven broiler, broil the bell peppers on the rack closest to the top, where the heat source is. Turn the peppers occasionally to char all sides of the bell pepper.
While the peppers are broiling. In an oven safe pan, coat the tomatoes and garlic in oil and let roast on the bottom rack of the oven.
After the peppers are charred, place in a bowl and cover. The steam will help to loosen the skins from the peppers.
Remove the skin, stem, and seeds from the peppers. Then do the same with the tomatoes.
Add all ingredients to a food processor and let it rip.
“Buen provecho!” — Enjoy!