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Smoky Capsicum & Almond Romesco Sauce
Makes about 2 cups | A spicy & smoky mix of capsicum, almonds & garlic
Total Time
1 hr
Servings: 6
Calories: 135 kcal
Course:
Condiments
Cuisine:
Australian
Ingredients
- 2 large red capsicums / red peppers / field peppers approx 650 - 700 g / 1 ½ lbs total halved length ways, stalks & seeds removed
- 2 large Roma tomatoes approx 250 g / ½ lb total - halved length ways
- 4 plump garlic cloves - tops trimmed & squashed slightly to just split the skin
- ½ cup raw almonds 90 g
- 1 teaspoon sherry vinegar
- ¼ teaspoon fine salt
- 1 tablespoon olive oil
- 2 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper see notes
- optional danish feta & fresh basil to serve see notes
Instructions
- Pre heat oven to 190 c (375 f) fan forced
- Line a low-rimmed baking sheet/oven tray with baking paper/parchment paper.
- Arrange capsicum & tomato halves, cut side down on prepared tray, along with squashed garlic & bake for 15 mins.
- After 15 mins, take tray out of the oven, remove garlic cloves & set aside.
- Add almonds to baking tray, as evenly spaced as you can.
- Return tray to oven and bake for a further 20 mins.
- Remove from oven & place capsicum & tomato in a small heatproof bowl & cover with plastic wrap for 3-5 mins to loosen the skins, then peel & discard the skins.
- Meanwhile squeeze garlic cloves out of their skins & place into a food processor, along with almonds and olive oil, and blitz until very fine.
- Add capsicum, tomato & remaining ingredients to food processor, continuing to blend until almost smooth (see note).
Cup of Yum
Notes
- This recipe makes about 2 cups - I did actually experiment & froze some and it turned out great.
- The amount of cayenne pepper I have put in this recipe is basically a starting point, you could add more if you like - just do it a little at a time and taste as you go, you can't take it out once it's in! I personally like just the ¼ teaspoon of cayenne, your choice!
- The texture of this sauce isn't completely smooth. I purposely blended the almonds before the capsicum & tomato was added, so I could try to get the almonds (and the finished product) as fine & smooth as possible.
- I REALLY enjoyed the flavour combination of feta & basil with this sauce. The feta (I use danish) gives it a real lemony edge and the fresh basil just sings with capsicum & tomato! SOOOOO GOOOOD!
- My inspiration for this recipe came from here & here.
- *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
Nutrition Information
Serving
0g
Calories
135kcal
(7%)
Carbohydrates
0g
(0%)
Protein
0g
(0%)
Fat
0g
(0%)
Saturated Fat
0g
(0%)
Polyunsaturated Fat
0g
Monounsaturated Fat
0g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
0mg
(0%)
Potassium
0mg
(0%)
Fiber
0g
(0%)
Sugar
0g
(0%)
Vitamin A
0IU
(0%)
Vitamin C
0mg
(0%)
Calcium
0mg
(0%)
Iron
0mg
(0%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 135
% Daily Value*
| Serving | 0g | |
| Calories | 135kcal | 7% |
| Carbohydrates | 0g | 0% |
| Protein | 0g | 0% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 0mg | 0% |
| Potassium | 0mg | 0% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.