This red pepper romesco sauce is a perfect accompaniment to basically any meal. I like to make a batch and keep it in the fridge ready to be dolloped onto things, like chicken sandwiches or pizza or homemade soup.
It's quite acidic from the vinegar, which cancels out the sweet red peppers, the almonds make it savoury too, and the smoky paprika running through gives it a depth of flavour. It's really delicious, I recommend you try!
I served it here with a chargrilled steak, the smokiness pairing well with the chargrilled meat, but it goes really well with roasted cauliflower too if you want to try something different!
- 200 g drained, Roasted red peppers from a jar
- 1 clove garlic
- 1⁄2 tsp sea salt
- 75 g almonds
- 1 tbsp red wine vinegar
- Good glug olive oil
- 1⁄4 tsp smoked paprika
- 1. Drain the peppers and add to a blender with the remaining ingredients
- 2. Blend up to a thick paste, adding more olive oil as needed. It's nice to keep some texture from the almonds so dint blend it too finely.
- 3. Serve up with grilled meats or fish, or enjoy in a sandwich!