Recipe by Local Roots recipe contributor, Chef Casey Corn @casey_corn
I discovered romesco recently (and far too late in life!) and now, I must say, I'm a little bit obsessed. Essentially a roasted red pepper and almond sauce, everyone who knows me was shocked at this obsession, because bell peppers are generally the one thing I don't actually like. But there's just something about the tang of the vinegar combined with the char of the peppers, the smokiness of the paprika and the toasty nut richness! I used hazelnuts to pair up with the Local Roots sweet peppers, because I prefer them over almonds, but feel free to swap in any nut you like!
1 lb mixed sweet red peppers
1 c hazelnuts
4 ea garlic cloves
⅓ c parsley leaves
¼ c tomato paste
3 Tbs sherry vinegar
2 tsp smoked paprika
1 tsp cayenne
1 tsp kosher salt
½ - 1 c extra virgin olive oil
1. Preheat the broiler. Line a baking sheet with foil, and place the peppers on top. Char under the broiler, turning peppers as necessary, until blackened on all sides. Carefully remove the baking sheet from the oven, and put peppers in a heat-safe bowl, then cover with cling film. Allow to cool.
2. Toast the hazelnuts in a small pan over medium heat, about 2-3 minutes, until starting to turn golden. Remove from the heat.
3. When the peppers are cool, peel them and discard the seeds. Place peppers, toasted hazelnuts, and garlic into a food processor, and blend on high. Add in the parsley, tomato paste, vinegar, and spices, and blend again, scraping down the sides as necessary.
4. With the motor running on low, drizzle in the olive oil, until romesco has reached the desired consistency.
5. Serve with grilled chicken, seared salmon, roasted veggies, or however you prefer!
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