Make good use of the abundance of seasonal red peppers with an easy and delicious Romesco sauce.
This recipe came into fruition because I suddenly found myself with several clients who were not able to eat tomatoes, either for the acidity or because of an allergy. I’ll sometimes make a macrobiotic style tomato free marinara, but this requires a long list of ingredients and lots of vegetable chopping. I wanted something simple that anyone could throw together on a weeknight.
Just a few ingredients and a blender are needed for a lip smacking sauce perfect for topping veggie burgers, pasta, any time you need a replacement for tomato sauce, as a dip, or to just eat with a spoon. If you pre-roast your peppers, or have a jar of roasted peppers on hand (a great alternative for winter months), this recipe literally takes 5 minutes to make.
2 – 3 large red peppers, roasted (jarred is great for winter)
2 large cloves garlic
½ Cup almonds
1 Tablespoon red wine vinegar
1 teaspoon red chili flakes
1/2 teaspoon salt, optional
Water, if needed for consistency
Put everything in a blender and blend until smooth; add water little by little if needed to keep the blades moving, or to thin the sauce. Adjust seasoning. If you’re not using a high powered blender, soak almonds overnight or for 8 hours first for a smoother texture.
Also by Christine: Refreshing Mango Jicama Salad
Also in Sauces: Homemade “Yumm” sauce recipe
Photo: Christine Oppenheim