Romesco
Prep Notes
Many years ago I worked at a trendy Resturant ( I said years ago) Isabella's, Parl Avalon and Coconut Grill. They were part of the BE OUR GUEST restaurant group. I learned so much working there. Especially Romesco Sauce was they went through it like water. It was delish fresh and vibrant.
Romesco is a nut and pepper condiment, you can put it on Fish like I did in the photo.
On grilled chicken veggies, on a piece of a tortilla and just with a spoon.
It's just to add a little something to add color, flavor, and a little life!
Ingredients
2 yellow peppers
1 red pepper
2 cloves garlic peeled and smashed
1/4 cup sliced or blanched almonds
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
sea salt and pepper to taste
Directions
Preheat broiler
Cut peppers in half to lay flat skin side up under broiler for about 7-10 minutes or until skin side is charred.
Remove from broiler and put them in a brown bag to steam.
Meanwhile, in the bowl of the food processor add garlic.
Remove peppers from bag and peel off skin and discard seeds. toss them in with the garlic add oil and lemon juice while the machine is running now add the almonds. Pulse until a little chunky you want it smooth but with a little texture! Season with sea salt and pepper.
you can store Romesco in a jar in the refrigerator for up to 2 weeks.