Made with roasted red peppers and tomatoes, it’s a sauce or a dip.
Okay, so I’m sort of old for this acronym, but OMG OMG OMG!
Have you ever had romesco sauce?
Elise Bauer
When I had it for the first time I nearly fell off my chair.
Where had this sauce been my whole life?
you’ve got the option to serve it over practically anything, from shrimp to chicken to vegetables.
Elise Bauer
I’ve been making it just to eat plain, like a dip with crackers.
Or I put a dollop over baby potatoes.
Or I just sneak a spoonful out of the refrigerator for a snack.
This one is good.
Like so many regional dishes, romesco has a gazillion varieties.
Our version incorporates smoked paprika, to give a slight smokiness to the flavor of the sauce.
Heat the olive oil in a medium saute pan over medium-high heat.
Add the garlic and saute another 1-2 minutes, stirring once or twice.
Allow to cool and scrape into a container to store.
Kept in a sealed container, romesco sauce will last for a week or more in the fridge.
It freezes well, too.
