This is the perfect accompaniment to the Spanish omelette I posted in March or any dish that requires capsicum as a side.
This makes a perfect dip served with corn chips or pita bread.
I made an awesome Romesco Pasta the other night. In the sauce I added bacon, onions, mushrooms, more chilli flakes and cheese!! WOW!! Reinvented leftovers!!
And if you want easy, it doesn’t get easier than this! Throw everything together and its done – what more do you want!
I had no idea before starting my Spanish Omelette about this sauce! What is it? It was time to search the world wide web(AGAIN!!) to find out about this sauce. I found a lot of pictures but when it came to a recipe, I decided to adapt the Romesco sauce from the Taste.com.au website and I made it nut free – perfect if you have allergies!
1½ roasted capsicums, from a jar, roughly chopped
2 cloves garlic, sliced in half
2 small tomatoes, roughly chopped
¼ teaspoon smoked paprika
½ tablespoon white wine vinegar
1 tablespoon olive oil
1 pinch chilli flakes
2 tablespoons dried breadcrumbs
Salt to taste
Place all ingredients into a food processor or in the chopper attachment for your stick blender and blitz everything together.
Set aside until needed.
Or place in a jar and keep in the fridge until you decide you’d like to use it. Will keep for a week or two. Haven’t kept it any longer than that as its just too good, and too easy to make again!
Makes ¾ cup