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Romesco (Red Pepper Recipe)

Martha Puentes
Easy Pepper Pesto for Effortless Entertaining
Course Side Dish
Cuisine Mediterranean
Servings 4
Calories 282 kcal

Equipment

  • Food Processor
  • Knife
  • Cutting Board
  • Spatula

Ingredients
  

  • 1 each Tomato Any variety
  • 4 each chili peppers any spicy variety
  • 4 each garlic cloves
  • 1 cup parsley leaves only
  • 1/2 cup almonds whole or sliced
  • 1/4 cup artisan bread cut into cubes
  • 1/2 cup white beans can, cooked
  • 1/4 cup red wine vinegar
  • 1 tsp paprika
  • 4 tbsp oil olive oil is best

Instructions
 

  • Char the peppers on all sides then steam in a plastic bag (to easily remove the charred pieces), de-seeded and remove stems and veins.
  • Add all the remaining ingredients into your processor and pulse with the peppers until all the items combine.
  • Salt and pepper to taste.

Notes

To roast peppers and use their smoky flavor, char on all edges, then steam in plastic bag.
NOTE: Can substitute this recipe with Red peppers which can also be purchased jarred and roasted from a grocer.
I love this sauce for all things Spanish Tapas, but also because it encompasses all the unique flavors that marry spicy peppers. Use this as a condiment for your charcuterie boards, or to serve with a beautiful tenderloin or any seafood.  Roasted root veggies take center stage with this condiment. Add a dollop of this to your hummus, or any Mediterranean dish.
Sauce will last TWO weeks in Fridge, but can freeze to keep for 3 months until needed. 
Keyword Almonds, Chiles, Roasted Red Peppers