* 2 large red bell pepper * 1/2 cup almonds * 1/4 sundried tomatoes * 3 peeled garlic cloves * 1 teaspoon paprika * 1/2 teaspoon smoked paprika * *optional: 1/8-1/4 teaspoon cayenne pepper for a kick of heat * 1 1/2 tablespoon sherry vinegar * 1/4 cup olive oil * Salt and pepper to taste
**Instructions:**
1. Start by blistering the red peppers over a gas stove flame OR an oven broiler. Turn them until most of the skin is black and charred. This should take 3-4 minutes over a gas burner and anywhere from 5-8 minutes in the oven (make sure you put them on the top rack and check often). 2. Then quickly place them into a sealed or twisted plastic bag to steam for at least 2 minutes. This gives it time for the skin to separate. When cooled enough to handle, peel the skins and deseed the pepper. 3. Now the food processor can take over. Add in the almonds and garlic and process until you see the consistency of cornmeal. Then add in all the other ingredients except for the olive oil and pulse until it looks a bit like oatmeal. 4. Lastly, slowly drizzle in the olive oil while pulsing. Process until it meets your desired consistency (I like it pretty smooth but still with a little texture from the peppers). 5. Salt and pepper to taste. Enjoy!
Ohtar1
First time I see romesco done with sun dried tomatoes.
2 Comments
**Recipe link:** [https://sowthetable.com/romesco-sauce-roasted-pepper-sundried-tomato-pesto/](https://sowthetable.com/romesco-sauce-roasted-pepper-sundried-tomato-pesto/)
**Ingredients:**
* 2 large red bell pepper
* 1/2 cup almonds
* 1/4 sundried tomatoes
* 3 peeled garlic cloves
* 1 teaspoon paprika
* 1/2 teaspoon smoked paprika
* *optional: 1/8-1/4 teaspoon cayenne pepper for a kick of heat
* 1 1/2 tablespoon sherry vinegar
* 1/4 cup olive oil
* Salt and pepper to taste
**Instructions:**
1. Start by blistering the red peppers over a gas stove flame OR an oven broiler. Turn them until most of the skin is black and charred. This should take 3-4 minutes over a gas burner and anywhere from 5-8 minutes in the oven (make sure you put them on the top rack and check often).
2. Then quickly place them into a sealed or twisted plastic bag to steam for at least 2 minutes. This gives it time for the skin to separate. When cooled enough to handle, peel the skins and deseed the pepper.
3. Now the food processor can take over. Add in the almonds and garlic and process until you see the consistency of cornmeal. Then add in all the other ingredients except for the olive oil and pulse until it looks a bit like oatmeal.
4. Lastly, slowly drizzle in the olive oil while pulsing. Process until it meets your desired consistency (I like it pretty smooth but still with a little texture from the peppers).
5. Salt and pepper to taste. Enjoy!
First time I see romesco done with sun dried tomatoes.