Romesco sauce originated from Tarragona in Northeastern Spain. A sauce comprised of roasted red peppers and toasted nuts was first created by the fishermen of this region to accompany their catch of the day. Today it is often paired with grilled vegetables, meat or fresh out of the oven rustic farm bread. I use it in my kitchen in a variety of ways much in line with that of a Mexican salsa. From burgers to tacos, whatever the use, make it in bulk and share it with friends. It is sure to add a tantalizing bite of spice to your next plate.

Romesco Sauce

1 large Tomato

4 Red Banana Peppers

2 Garlic Cloves

2 Slices Sour Dough Bread

½ cup Macadamia Nuts

1/3 cup Olive Oil

2 Tbsp Red Wine Vinegar

1 Tbsp Smoked Paprika

1/8-1/4 tsp Cayenne Pepper

1 tsp Himalayan Sea Salt

DIRECTIONS

Preheat oven to 190˚C or 375°F. In a medium glass baking dish, place macadamia nuts, garlic, bread and tomato on baking sheet and place in the oven. Roast macadamia nuts until fragrant and bread is crusty and just starting to brown, about 10 minutes. Remove nuts and bread and continue roasting garlic until soft and tomato until tender, about 20 minutes more. Remove from oven, let cool slightly and remove skin from tomato and peel garlic.

While other ingredients are roasting in the oven, roast peppers in a separate baking dish about 35-40 minutes. Remove from oven, let cool before getting rid of charred skin, seeds, and cores.

Place bread, tomato, macadamia nuts, peppers, olive oil, vinegar, paprika, pepper and salt in the bowl of a food processor. Purée until smooth. Taste and season with additional salt and cayenne pepper as needed.