Romesco
This typical Spanish sauce has a thick and creamy consistency, with a rich and smoky flavor thanks to the roasted red peppers. Here, we're leaving out the traditional almonds and tomatoes to give the sauce a richer flavor. It really goes well with seafood, but you can also spread it on a slice of bread.
Cover the bottom of the grill with charcoal. Form a very hot blaze, with all the coals burning and clean of ashes
Smash, peel, and mince <quantity>1</quantity> garlic clove
Place <quantity>1</quantity> large red bell pepper directly on the coals for 5m, turning occasionally. Grill until the skin is almost completely blackened
Gently scrape the bell pepper with a knife to peel off the charred skin
Remove the stem and seeds from the bell pepper
Dice into small pieces
Place the bell pepper, garlic, and <quantity>1<unit>tbsp</unit></quantity> of hot smoked paprika in the jug of a blender
Add <quantity>2<unit>tbsp</unit></quantity> of apple cider vinegar, <quantity>2<unit>tbsp</unit></quantity> of olive oil, and salt to taste
Blend on high speed until smooth and homogeneous. The romesco is ready
Enjoy as a sauce or as a condiment!
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