Romesco sauce
Equipment
- 1 Blender
Ingredients
- 3 red roasted red peppers, jarred
- 400 g can chopped tomatoes
- 50 g almonds
- 2 large garlic cloves
- 1 tbsp sherry vinegar
- 2 sun-dried tomatoes
- ½ tsp smoked paprika
- ½ tsp cayenne pepper
- ½ tsp chipotle chilli flakes
Instructions
- In a dry small frying pan, toast the almonds over medium heat for 3–5 minutes until golden and fragrant.
- In a food processor or blender add the roasted peppers, tomatoes, almonds, garlic, sherry vinegar, sun-dried tomatoes, smoked paprika, cayenne and chilli flakes.
- Refridgerate in an airtight container until your ready to use. This sauce can be warmed through or served cold.