GLUTEN-FREE ROMESCO SAUCE
A jar of this glowing, orange-gold condiment will speak to you every time you open the fridge. What will it be today? Romesco Sauce with a piece of grilled fish? Dressing some barbecued chicken? Smothering a perfectly boiled egg?
I love it spooned over some charred asparagus or beans and topped with some roasted nuts. Simple and tasty. The essence of Spanish cuisine.
Caren
GLUTEN-FREE ROMESCO SAUCE
Makes 300gm approximately.
50 gm blanched almonds or hazelnuts
1 red capsicum
½ long red chilli (or I chilli for a spicier sauce)
1 garlic clove, blanched in boiling hot water for a few minutes
75 gm tomato flesh (from 2 medium, peeled and seeded tomatoes)
15 ml sherry vinegar
75 ml olive oil
½ teaspoon sea salt
¼ teaspoon ground pepper
Preheat oven to 200°C fan-forced. Line an oven tray with baking paper.
Roast nuts on the tray until lightly coloured. Set aside.
Roast the capsicum and chilli on the tray, turning occasionally, until the skins blister. Set aside in a sealed container until cool enough to handle. Remove the skins, seeds and membranes and discard.
Place the nuts and the capsicum and chilli flesh in a food processor with all the other ingredients and process until a rough paste is formed.
Store in the fridge in an airtight container for up to 5 days. Serve at room temperature or gently reheat in a microwave to serve warm.
TIPS:
Use a clean spoon every time you take some from the jar.
The recipe is easily doubled if required.