🍽️ Catalan-inspired · Cold sauces & dressings

Roasted Pepper & Almond Romesco-Style Sauce

Roasted red peppers, toasted almonds, garlic and paprika make a textured sauce for grilled vegetables, fish or meat.

The recipe

Ingredients

• Roasted base:
• 3 kg roasted red peppers — Drained and peeled weight.
• 100 g blanched almonds
• 100 g garlic — Peeled.
• Sauce ingredients:
• 800 ml passata — Editorial choice: use smooth strained tomatoes, not 800 ml concentrated paste.
• 100 g fresh parsley — Wash, dry and roughly chop.
• 20 g sweet or smoked paprika
• 100 ml apple cider vinegar
• 100 ml olive oil — Use part of this measured amount for roasting the garlic.
• salt and black pepper — To taste.

Method

1. 1. Roast the garlic: Preheat to 180°C conventional or approximately 160°C fan. Toss the garlic with a small portion of the measured oil. Roast for about 15–20 minutes, until tender without burning.
2. 2. Toast the almonds separately: Spread the almonds on a separate tray and toast for about 6–10 minutes, checking often. Remove when lightly golden and fragrant. Cool slightly.
3. 3. Prepare the peppers: Drain the peppers well and check for skins or seeds. Put them in a food processor or suitable blending container with the garlic and almonds.
4. 4. Blend with texture: Add passata, parsley, paprika, vinegar and remaining measured oil. Pulse until the sauce is spoonable and evenly mixed, retaining a little almond texture.
5. 5. Balance and pack: Season to taste. Weigh the finished batch, then pack into clean labelled containers. Refrigerate promptly, especially if the roasted ingredients were warm.